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 cup bran flakes; 1-1/2 cup raisins; 1-3/4 cup milk; 1 cup whole wheat flour; 1 cup soy flour (health food stores); 1 cup toasted wheat germ; 1-1/3 tbsp. baking powder; 1-1/2 tsp. ground nutmeg; 3/4 tsp. salt; 4 eggs; 2/3 cup honey; 2/3 cup cooking oil; 1/4 cup dark molasses

Servings: persons

2-1/2 cup bran flakes
1-1/2 cup raisins
1-3/4 cup milk
1 cup whole wheat flour
1 cup soy flour (health food stores)
1 cup toasted wheat germ
1-1/3 tbsp. baking powder
1-1/2 tsp. ground nutmeg
3/4 tsp. salt
4 eggs
2/3 cup honey
2/3 cup cooking oil
1/4 cup dark molasses

1
Combine bran flakes, raisins and milk in bowl; set aside.
2
Stir together whole wheat flour, soy flour, wheat germ, baking powder, nutmeg and salt.
3
Beat together eggs, honey, oil and molasses.
4
Add egg mixture to soaked bran flakes; mix well.
5
Add dry ingredients all at once, stirring just enough to moisten.
6
Spoon batter into paper lined 3 inch muffin pan cups, filling two thirds full.
7
Bake in 350 F. oven 25 minutes or until done.
8
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868

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 cup bran flakes, 1-1/2 cup raisins, 1-3/4 cup milk, 1 cup whole wheat flour, 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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