High-Protein Muffins Recipe

Name: High-Protein Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups bran flakes cereal; 1 1/2 cup raisins, seedless; 1 3/4 cup milk; 1 cup whole wheat flour stirred; 1 cup soy flour; 1 cup wheat germ toasted; 4 teaspoons baking powder; 1 1/2 teaspoon nutmeg ground; 3/4 teaspoons salt; 4 large eggs slightly beaten; ⅔ cups honey; ⅔ cups vegetable oil; 1/4 cup molasses dark

Servings: persons

2 1/2 cups bran flakes cereal
1 1/2 cup raisins, seedless
1 3/4 cup milk
1 cup whole wheat flour stirred
1 cup soy flour
1 cup wheat germ toasted
4 teaspoons baking powder
1 1/2 teaspoon nutmeg ground
3/4 teaspoons salt
4 large eggs slightly beaten
⅔ cups honey
⅔ cups vegetable oil
1/4 cup molasses dark

1
Combine Bran Flakes, raisins and milk in large mixing bowl.
2
Stir together whole wheat flour, soy flour, wheat germ, baking powder, nutmeg and salt; set aside.
3
Combine eggs, honey, oil and molasses in small bowl; blend well.
4
Add egg mixture to soaked bran flakes; mix well.
5
Add dry ingredients all at once to bran mixture, stirring just enough to moisten.
6
Spoon batter into paper-lined 3-inch muffin-pan cups, filling 2/3rds full.
7
Bake in 350F (180C) F oven 25 minutes or until golden brown.
8
Serve hot with butter and homemade jelly or jam.

899

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 2 1/2 cups bran flakes cereal, 1 1/2 cup raisins, seedless, 1 3/4 cup milk, 1 cup whole wheat flour stirred, and more.

Yes, High-Protein 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.

High-Protein Muffins

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