Big Batch Bran Muffins

Recipe Soource: Weight Watchers Magazine



Serving Size : 60

Preparation Time :0:00



Categories : Breakfast, Cakes


15 ounces all-bran cereal

2 cups raisins

6 dried dates - pitted, finely chopped

2 cups boiling water

4 cups PLUS 3 tablespoons all-purpose flour

5 teaspoons baking soda

1 teaspoon salt

2 cups low-fat (1.5%) Buttermilk

4 eggs

cup orange marmalade spreadable fruit

1 cups unsweetened applesauce

1 cup granulated sugar

cup PLUS 2 tablespoons vegetable oil

2 teaspoons vanilla extract






1) In large bowl, add cereal, raisins and dates; pour in boiling water and stir until softened. Set aside.

2) In another large bowl, sift together flour, baking soda and salt; make well in center and set aside.

3) In food processor or blender, combine 1 cup of the buttermilk, the eggs and the spreadable fruit; puree until mixture is smooth.

4) Pour egg mixture into separate large bowl; add the remaining cup buttermilk, the applesauce, sugar, oil and vanilla; beat until smooth. Pour into well in flour mixture and stir just to blend. Add reserved cereal mixture and stir just to combine. Cover with plastic wrap and refrigerate at least 24 hours.

5) When ready to use, preheat oven to 375 degrees F. Spray twenty-four 2" muffin cups with nonstick cooking spray.

6) Pour into prepared muffin cups, filling each about two-thirds full; bake until golden brown and puffy, 20-25 minutes. Let cool 2 minutes, then remove to cooling rack and let cool to room temperature. Repeat with remaining batter to make 60 muffins, or cover and refrigerate remaining batter for later use. Will keep 1 month in the refrigerator.




Serving (1 muffin) provides:

Calories: 123

Fat (grams): 3

Protein (grams): 3

Cholesterol (milligrams): 14

Carbohydrate (grams): 23

Sodium (milligrams): 185


PointsPlus value: 3