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Bran Muffins


This batter can be stored in the fridge, covered, for up to 3 weeks.
Serving Size : 40


4 cups raisin brab cereal
2 1/2 cup flour
1 cup sugar
1/2 cup chopped nuts
2 1/2 tsp baking soda
1 tsp salt
2 eggs - beaten
2 cups Buttermilk
1/2 cup oil

  1. In a large bowl, stir together cereal, flour, sugar, nuts, soda and salt.

2. In another bowl beat together eggs, milk and oil.

3. Add to the flour mixture - stirring just until moistened.

4. Fill muffin cups 3/4 full

5. Bake 25 min @ 375 degrees

Nutrition (calculated from recipe ingredients)
 Calories: 90
 Calories From Fat: 35
 Total Fat: 4g
 Cholesterol: 11.1mg
 Sodium: 153.4mg
 Potassium: 43.2mg
 Carbohydrates: 11.9g
 Fiber: <1g
 Sugar: 5.7g
 Protein: 1.9g







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