Six Week Bran Muffins Recipe

Recipesfull introduces to you: Muffin Recipes. (Six Week Bran Muffins Recipe). 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!

Brief

Servings: 216

Yield: 18 dozen

Six Week Bran Muffins Recipe

Ingredients

6 cups boiling water

6 cups whole bran cereal

3 cups shortening

9 cups white sugar

12 eggs

12 cups buttermilk

15 cups all-purpose flour

5 tablespoons baking soda

1 tablespoon salt

12 cups whole bran cereal

Bread

Directions

Step 1

In a large bowl add boiling water to the first 6 cups of bran cereal cool.

Step 2

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.

Step 3

Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.

Nutritional Information

Six Week Bran Muffins Recipe

Servings Per Recipe:216

Calories: 106.2

% Daily Value *

Protein: 1.9g 4%

Carbohydrates: 17.6g 6%

Dietary Fiber: 0.7g 3%

Sugars: 9.5g

Fat: 3.4g 5%

Saturated Fat: 0.9g 5%

Cholesterol: 10.9mg 4%

Vitamin A Iu: 77.5IU 2%

Niacin Equivalents: 1.3mg 10%

Vitamin B6: 0.1mg 3%

Vitamin C: 0.1mg

Folate: 25.9mcg 7%

Calcium: 20mg 2%

Iron: 1.1mg 6%

Magnesium: 8.9mg 3%

Potassium: 48.6mg 1%

Sodium: 149.9mg 6%

Thiamin: 0.1mg 11%

Calories From Fat: 30.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You may also like