Breakfast Bran Muffins Recipes
BREAKFAST BRAN MUFFINS
My family can get tired of the same old breakfasts. That's why I keep a batch of these moist muffins in the freezer. Everyone loves the terrific molasses flavor.-Nancy Kearney, Massillon, Ohio
Provided by Taste of Home
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine cereals and boiling water; let stand for 5 minutes. Meanwhile, in a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition., Stir in the buttermilk, molasses and cereal mixture. Combine the flour, baking soda, baking powder, cinnamon and salt; add to creamed mixture just until moistened. Fold in raisins., Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Wrap remaining muffins in foil and freeze for up to 3 months., To use frozen muffins: Thaw at room temperature.
Nutrition Facts : Calories 149 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 256mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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