6 Week Bran Muffins Recipe

Name: 6 Week Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups skim milk; 2 tablespoons lemon juice; 4 cups Kellogg's all-bran cereal; 2 cups water; ½ cup margarine; ½ cup oil; ⅓ cup Splenda sugar substitute; 1 cup sugar; 4 egg whites; 2 cups water; 2 cups 40% Bran Flakes Cereal; 5 cups whole wheat flour; 2 teaspoons salt; 5 teaspoons baking soda

Servings: persons

2 cups skim milk
2 tablespoons lemon juice
4 cups Kellogg's all-bran cereal
2 cups water
½ cup margarine
½ cup oil
⅓ cup Splenda sugar substitute
1 cup sugar
4 egg whites
2 cups water
2 cups 40% Bran Flakes Cereal
5 cups whole wheat flour
2 teaspoons salt
5 teaspoons baking soda

1
Warm milk to about room temperature.
2
Add lemon and let sit at least 15 minutes to curdle.
3
Heat first 2c of water to boiling and pour over 100% bran cereal.
4
In a separate bowl, cream sweeteners with margarine & oil, then add egg whites, milk/lemon, and water, beating well.
5
Fold in remaining ingredients.
6
This keeps in the fridge for up to 6 weeks.
7
To make, preheat oven to 350 and cook in muffin tin 20-25 minutes.

1221

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups skim milk, 2 tablespoons lemon juice, 4 cups Kellogg's all-bran cereal, 2 cups water, and more.

Yes, 6 Week Bran Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

6 Week Bran Muffins

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