Picnic

Big Batch Bran Muffins is for Breakfast, Snack.

Big Batch Bran Muffins takes 30 minutes to prepare.

Big Batch Bran Muffins takes 30 minutes to cook.

Big Batch Bran Muffins makes 45 servings.

The ingredients for Big Batch Bran Muffins are:

Big Batch Bran Muffins
Makes 45
5 cups wheat bran
? cup ground flaxseed
5 cups buttermilk
2 ? cups plain non-fat Greek yogurt
1 cup canola oil
? cup maple syrup
2 tbsp vanilla
1 tsp maple extract (optional)
1 tbsp cinnamon
? tsp nutmeg
? cup Truvia Brown Sugar Baking Blend (or 1 cup light brown sugar)
1 ? cups sugar
? tbsp salt
3 cups flour
2 ? cups whole wheat pastry flour
1 ? tbsp baking soda
1 ? cups chopped dried fruit (I used cherries and apricots)
1 cup granola (optional, I used Flax Plus? Pumpkin Flax Granola)
Rock (or raw) sugar, for topping (optional)

Here is how you make Big Batch Bran Muffins:

In a large bowl, combine bran, flaxseed, buttermilk, sour cream, oil, syrup, extracts and spices. Cover and let sit overnight in the fridge. Stir in the sugars and salt until well blended.Gently mix in the flours and baking soda, then fold in the dried fruit and granola (if using). Use immediately or portion into lined muffin cups (fill ? of the way full), top as desired and freeze up to 6 months. (You can also store the batter, covered, in the fridge up to 1 month).Heat oven to 375F.Bake for 30 minutes (fresh) or 35-40 minutes (frozen).Serving Size: Makes 45Number of Servings: 45Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Big Batch Bran Muffins is:

• Servings Per Recipe: 45
• Amount Per Serving
• Calories: 182.7

• Total Fat: 5.8 g
• Cholesterol: 1.6 mg
• Sodium: 112.8 mg
• Total Carbs: 31.5 g
• Dietary Fiber: 4.3 g
• Protein: 5.3 g

The dietary needs meet for Big Batch Bran Muffins is Vegan