6 Week Bran Muffins
Ready In: 50 mins
Serves: 40
Ingredients
- 2 cups skim milk
- 2 tablespoons lemon juice
- 4 cups Kellogg's all-bran cereal
- 2 cups water
- 1⁄2 cup margarine
- 1⁄2 cup oil
- 1⁄3 cup Splenda sugar substitute
- 1 cup sugar
- 4 egg whites
- 2 cups water
- 2 cups 40% Bran Flakes Cereal
- 5 cups whole wheat flour
- 2 teaspoons salt
- 5 teaspoons baking soda
Directions
- Warm milk to about room temperature. Add lemon and let sit at least 15 minutes to curdle. Heat first 2c of water to boiling and pour over 100% bran cereal.
- In a separate bowl, cream sweeteners with margarine & oil, then add egg whites, milk/lemon, and water, beating well. Fold in remaining ingredients.
- This keeps in the fridge for up to 6 weeks.
- To make, preheat oven to 350 and cook in muffin tin 20-25 minutes.
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