How would you like hot healthful muffins even on a busy morning? Make this batter up ahead of time and bake them when you want them. Add nuts, chopped dates, or dried cranberries if desired. They are surprisingly moist with great flavor yet they are low in fat and high in fiber. If you have a really large bowl, you can double this recipe. The batter keeps for 6 weeks in the refrigerator.
- 3 cups (8 ounce) All-Bran Kellogg?s® Cereal
- 1 cup boiling water
- 1/2 cup canola oil
- 1 cup sugar
- 1/2 cup Splenda or additional ½ cup sugar
- 1/2 cup egg beaters egg substitute or 2 eggs
- 2 cups low fat buttermilk
- 1 teaspoon salt
- 1 tablespoon baking soda
- 1 teaspoon cinnamon
- 2 teaspoons vanilla
- 2-1/2 cups flour
- 2 cups chopped walnuts
Place cereal in a large bowl. Add boiling water and stir to mix. Set aside.
In another large bowl, combine all remaining ingredients except flour. Beat until well mixed. Add flour and stir until well mixed. Add reserved cereal and stir until smooth. Add nuts if desired. Place in covered container or jars and store in refrigerator. This batter will keep for 6 weeks in the refrigerator. Do not freeze.
When ready to bake, preheat oven to 350 degree. Using cooking oil spray, coat muffin tins.
Fill 2/3 full with batter. Bake for 15 - 20 minutes if using small muffin tins or 20 - 25 minutes for regular sized muffin tins. Remove from pan and cool on wire rack.
Bake as many as you want at a time.
Makes 75 small muffins
Nutritional Information per small muffin:
Calories: 50 Fat, gm.: 1.5 Protein, gm.: 1 Carbs, gm.: 8 Cholesterol, mg.: 0 Fiber, gm.: 0.8