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Raisin-Bran Muffins

fast.cook's picture
Ingredients
  Raisin bran 15 Ounce (1 Box / 450 Gram)
  Whole wheat flour 1 1⁄4 Liter (5 Cups)
  Baking soda 5 Teaspoon (25 Milliliter)
  Sea salt 2 Teaspoon (10 Milliliter)
  Nonfat yogurt 240 Milliliter (1 Cup)
  Molasses 295 Milliliter (1 1/4 Cup)
  Non fat buttermilk 780 Milliliter (3 1/4 Cup)
  Egg whites 3
Directions

Mix together cereal, flour, soda and sea salt.
Add yogurt, molasses and buttermilk.
Mix well.
Beat egg whites until stiff and fold into batter.
Fill paper-lined muffin tins half full and bake in 375°F (190°C) oven for 20-25 minutes.
Refrigerate extra batter in tightly covered container for up to 6 weeks, using as desired.

Recipe Summary

Course: 
Breakfast
Method: 
Baked
Servings: 
26

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