Refrigerator raisin bran muffins

Preparation time: 15 minutes
Refrigeration time: at least 1 hour
Baking time: 11–13 minutes per batch

 

1 box (15 ounces) raisin bran cereal
3 cups all-purpose flour
2 cups whole wheat flour
3 cups Equal Sugar Lite baking blend
1 1/2 teaspoons salt
1 tablespoon plus 2 teaspoons baking soda
1 quart 1% buttermilk
1 cup canola oil
1 cup liquid egg substitute

Place all ingredients in a large mixing bowl and stir to mix well. Refrigerate batter at least one hour before baking muffins to allow cereal to soften. Preheat oven to 400°F. Stir batter. Line muffin tins with paper baking cups. Fill each I full with batter (approximately 3/4 cup batter per muffin). Bake for 11–13 minutes, or until toothpick inserted in muffins comes out clean. Cover unused batter and refrigerate for up to 10 days. Muffins freeze well.

Yield: 50 servings
Serving Size: 1 muffin

Nutrition Facts

Per Serving:
  Calories: 149
  Carbohydrate: 23 g
  Protein: 3 g
  Fat: 5 g
  Saturated fat: 1 g
  Sodium: 277 mg
  Fiber: 2 g
  Exchanges per serving: 1 1/2 starch, 1 fat
  Carbohydrate choices: 1 1/2

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

More Breads recipes

Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information.