Fiber Licious Six Week Muffins Raisin Bran Flax Recipes
SIX WEEK BRAN MUFFINS
This batter can be stored in your refrigerator, unbaked for 6 weeks. Use only the amount you want each day. Mine never seems to last that long!
Provided by Dee
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Yield 216
Number Of Ingredients 10
Steps:
- In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.
- Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.
- Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 17.6 g, Cholesterol 10.9 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 149.9 mg, Sugar 9.5 g
SIX WEEK RAISIN BRAN MUFFINS
Recipe can be made ahead and stored in the refrigerator for up to 6 weeks. For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling. Absolutley wonderful! Please note that this recipe is written to use with Raisin Bran Flakes . . . if using All Bran you will need to soak in water as noted by previous reviewers This recipe is best if made in advance and stored in the refrigerator..
Provided by Galley Wench
Categories Breads
Time 40m
Yield 60 muffins
Number Of Ingredients 11
Steps:
- Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use.
- Store in a covered container and use as needed.
- Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.
- For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling.
Nutrition Facts : Calories 160.1, Fat 5.1, SaturatedFat 1.2, Cholesterol 15.1, Sodium 242.2, Carbohydrate 26.9, Fiber 1.1, Sugar 15.6, Protein 2.7
SIX WEEK BRAN MUFFINS LOW FAT LOW SUGAR
Have fresh muffins every day! Make sure you use a very large container to mix together, I had to switch containers to mix and then switched back to store in the refrigerator.
Provided by Scotty Callies Mom
Categories Quick Breads
Time 35m
Yield 1 large canister, 48 serving(s)
Number Of Ingredients 11
Steps:
- Mix all dry ingredients.
- Mix all wet ingredients.
- Mix all wet and dry ingredients together.
- Bake at 350°F for about 18-23 minute till toothpick inserted comes out clean.
Nutrition Facts : Calories 106.2, Fat 1, SaturatedFat 0.3, Cholesterol 18.4, Sodium 336.7, Carbohydrate 21.7, Fiber 1.6, Sugar 6.1, Protein 3.3
BRAN FLAX MUFFINS
Oatmeal muffins with carrots, apples, raisins and nuts. These muffins are low in fat, have lots of fiber and are even delicious.
Provided by Jane Massey
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 35m
Yield 15
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
- Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 40.9 g, Cholesterol 25 mg, Fat 11 g, Fiber 5.2 g, Protein 6.7 g, SaturatedFat 1.5 g, Sodium 448.8 mg, Sugar 21.4 g
SIX-WEEK BRAN MUFFINS
Steps:
- In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.
Nutrition Facts :
BRAN AND CHIA MUFFINS
These moist, hearty muffins have great texture because of the slight crunch that the chia seeds contribute. They're not very sweet, and they crumble a little bit even thought they're moist; add a little more sweetener if you want more of a treat. I think they taste best a day after you bake them.
Provided by Martha Rose Shulman
Categories breakfast
Time 4h
Yield 18 medium-size muffins
Number Of Ingredients 15
Steps:
- Place the raisins in a medium bowl and cover with the boiling water. Let sit 5 minutes, then stir in the bran and the chia seeds. Let sit for 10 minutes.
- Sift together the flours, baking powder, baking soda and salt.
- In a large bowl, beat together the eggs, oil and agave syrup. Whisk in the buttermilk and vanilla. Stir in the raisin and bran mixture and combine well. Fold in the sifted flour mixture and combine well. Cover with plastic wrap and refrigerate for several hours or overnight.
- Preheat the oven to 375 degrees. Oil, butter or spray 18 to 24 muffin cups. Stir the batter and fill each cup 3/4 full. Bake for 25 to 35 minutes, depending on the size of the cups, until the muffins are puffed and browned. Remove from the tins and cool on a rack.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 215 milligrams, Sugar 14 grams, TransFat 0 grams
FIBER-LICIOUS SIX WEEK MUFFINS (RAISIN BRAN & FLAX)
This version comes from my extremely health-conscious sister-in-law, who passed on her version as well as her mom's. It seems to double some of the similar recipes here, by adding add'l dry ingredients (more raisins, flax meal, whole wheat flour) and moist (oil AND applesauce, more buttermilk). Larger batch, but batter keeps in fridge for 6 weeks - so her family happily eats "fresh baked" muffins every morning! ________ Note on flax meal: You can make your own by grinding flax seeds in a coffee grinder. Since flax can go rancid, I keep seeds in the freezer, then grind them, then store any extra "meal" back in the freezer.
Provided by Chef BlueTulip
Categories Quick Breads
Time 40m
Yield 24-48 muffins, 24-48 serving(s)
Number Of Ingredients 14
Steps:
- Mix try ingredients together.
- Blend in the moist ingredients, careful not to over stir.
- Batter can be stored in the fridge, covered (nonmetal bowl), for up to 6 weeks.
- Fill muffin tins 2/3 full (we like to use an ice cream scoop).
- Bake at 400 degrees for 20-25 minutes.
Nutrition Facts : Calories 447.8, Fat 17.4, SaturatedFat 2.3, Cholesterol 36.9, Sodium 494.2, Carbohydrate 68.8, Fiber 7.1, Sugar 36.4, Protein 10.2
More about "fiber licious six week muffins raisin bran flax recipes"
KELLOGG'S RAISIN BRAN® MUFFINS RECIPE | KELLOGG'S …
Web In large mixing bowl, combine Kellogg’s Raisin Bran® cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg, oil and chocolate morsels. Beat well. Add flour mixture,stirring only until combined. Portion …
From raisinbran.com
From raisinbran.com
SIX WEEK RAISIN BRAN REFRIGERATOR MUFFINS - THE KITCHEN …
Web Jan 10, 2018 4 cups buttermilk 6 cups bran cereal with raisins 5 cups all-purpose flour 1 cup vegetable oil 5 teaspoons baking soda 1 teaspoon salt Instructions In a very large bowl, beat the eggs and sugar until well …
From thekitchenmagpie.com
From thekitchenmagpie.com
6 WEEK BRAN MUFFIN REFRIGERATOR RECIPE - FOOD STORAGE …
Web Jan 31, 2023 Wet Ingredients. Dry Ingredients. 6 Week Bran Muffin Refrigerator Recipe. Step One: Gather Ingredients. Step Two: Pour Boiling Water over All-Bran Buds. Step Three: Add Other ingredients. Step …
From foodstoragemoms.com
From foodstoragemoms.com
6-WEEK BRAN MUFFINS - FOODIE WITH FAMILY
Web Feb 20, 2017 Preheat oven to 400°F. Line muffin tins with paper sleeves or spray the muffin cups with non-stick cooking spray. Scoop the desired amount of muffin batter …
From foodiewithfamily.com
5/5 (5)Total Time 25 minsServings 32Calories 179 per serving
From foodiewithfamily.com
5/5 (5)Total Time 25 minsServings 32Calories 179 per serving
- In a large bowl, whisk together all dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry and stir just until evenly moist. Scrape the muffin mix into a large container (of about 1 gallon capacity or larger) with a tight fitting lid. Refrigerate for at least 8 hours before using. Label the container with the date the batter was mixed. You can store and use the batter for up to 6 weeks.
- Preheat oven to 400°F. Line muffin tins with paper sleeves or spray the muffin cups with non-stick cooking spray. Fill the prepared muffin wells 2/3 full.
- Preheat oven to 400°F. Line muffin tins with paper sleeves or spray the muffin cups with non-stick cooking spray.
BRAN MUFFINS - THE SUPER HEALTHY RECIPE! - CHOCOLATE COVERED KATIE
Web Oct 6, 2021 Instructions. In a large bowl, soak bran flakes in the milk for half an hour. Then preheat the oven to 400 F. Whisk all remaining ingredients into the bowl to form a batter. …
From chocolatecoveredkatie.com
From chocolatecoveredkatie.com
HIGH FIBER FLAXSEED BRAN MUFFINS - KITCHEN CENTS
Web Instructions. In a small sauce pan boil water then add baking soda. Set aside to cool. In a large bowl, cream sugar and shortening together until fluffy. Add eggs and mix well. Then …
From kitchencents.com
From kitchencents.com
15 HIGH-FIBER MEALS IN 20 MINUTES | EATINGWELL
Web Jun 8, 2022 Prosciutto Pizza with Corn & Arugula. Prosciutto and arugula elevate this simple grilled pizza. If you have time, let the dough stand at room temperature for 10 to …
From eatingwell.com
From eatingwell.com
HEALTHY HIGH-FIBER RECIPES | EATINGWELL
Web Start your day on the right foot with this creamy smoothie topped with extra fruit, nuts and seeds. Spiralized Sweet Potato Carbonara. 13 Low-Carb Dinner Recipes That Are High …
From eatingwell.com
From eatingwell.com
KELLOGG'S RAISIN BRAN® CEREAL RECIPES | KELLOGG'S RAISIN BRAN®
Web Try this recipe Berry Spinach Salad Try this recipe Peanut Butter Bread Try this recipe Cinnamon Roll Swirl Kellogg's Raisin Bran Crunch Treat yourself with some swirl when …
From raisinbran.com
From raisinbran.com
RAISIN BRAN MUFFINS RECIPE - SERIOUS EATS
Web May 7, 2020 Directions. Adjust oven rack to middle position and preheat to 350°F (177°C). In a large measuring cup, combine wheat bran and boiling water. Let stand 5 minutes, …
From seriouseats.com
From seriouseats.com
FLOURLESS BRAN MUG MUFFIN {SUGAR-FREE, 2 MINUTES} | POWERHUNGRY®
Web Mar 18, 2013 Add the egg mixture and raisins to the bran mixture, stirring until blended. Lightly spray a 14-oz coffee cup with nonstick cooking spray; spoon in batter, smoothing …
From powerhungry.com
From powerhungry.com
RAISIN BRAN MUFFINS - BAKE IT WITH LOVE
Web Feb 19, 2023 Pour the wet ingredients (milk, melted and cooled butter, egg, and vanilla extract) into the well. Mix just enough to combine. Add the Raisin Bran cereal. Stir to …
From bakeitwithlove.com
From bakeitwithlove.com
6 WEEK RAISIN BRAN MUFFINS — ELEVATE EVERYDAY
Web Jan 18, 2017 Mix cereal with sugar flour soda and salt in a very large bowl. Add eggs, and milk, mix only until combined. Allow to rest a good 20 minutes before using. Store in a …
From elevate-everyday.com
From elevate-everyday.com
HIGH-FIBER LUNCH: 22 RECIPES TO KEEP YOU FULL UNTIL DINNER - GREATIST
Web May 11, 2020 Keep it simple with just salt and vinegar, or take an extra 30 seconds to throw in some chopped basil and garlic for even more flavor. 3. Charred kale and farro …
From greatist.com
From greatist.com
You'll also love