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Add a photoServings: 12
Ingredients
- 2 c. boiling water
- 4 c. All Bran cereal
- 2 c. 100% Bran Flakes
- 1 quart. buttermilk
- 3 c. sugar
- 4 Large eggs, beaten
- 1 c. soft shortening or possibly vegetable oil
- 5 c. all-purpose flour
- 5 teaspoon baking soda
- 1 teaspoon salt
Directions
- 1. Pour warm water over cereals in large mixing bowl. Stir in buttermilk, sugar, Large eggs, shortening, flour, baking soda and salt. Mix till just blended.
- 2. Spoon 2 Tbsp. of batter into plastic muffin tray (or possibly 6, 6 oz glass custard c.) lined with paper liners. Arrange 6 muffins in circle in Radarange Oven if using custard c..
- 3. Cook half dozen on full power for 1 minute, 10 seconds to 1 minute, 20 seconds, or possibly till tops spring back when lightly pressed with finger. Remove muffins from tray and place on cooling rack immediately. Repeat with remaining muffins.
- Micro Tips: If a plastic tray is used, cooking time may need to be shortened. Cook 4 muffins 40-50 seconds. Cook 2 muffins 25-35 seconds. This batter can be refrigerated for up to 3-4 weeks. Refrigerated batter requires longer baking time. Yield: 6 dozen muffins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 12 servings | |
| Calories 667 | |
| Calories from Fat 185 | 28% |
| Total Fat 20.95g | 26% |
| Saturated Fat 5.18g | 21% |
| Trans Fat 5.71g | |
| Cholesterol 73mg | 24% |
| Sodium 938mg | 39% |
| Potassium 310mg | 9% |
| Total Carbs 110.4g | 29% |
| Dietary Fiber 4.0g | 13% |
| Sugars 57.75g | 39% |
| Protein 12.71g | 20% |
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