Serves: 30
Total Calories: 138
1. In large bowl, combine cereal and buttermilk mix well. Let stand 5 minutes until cereal is softened. Add oil and eggs blend well.
2. Add all remaining ingredients mix well. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 2 weeks.
3. When ready to bake, heat oven to 400°F. Grease desired number of muffin cups or line with paper baking cups. Stir batter fill greased muffin cups 3/4 full.
4. Bake at 400°F. for 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
High Altitude (above 3500 feet): Increase flour to 2 3/4 cups decrease sugar to 1 1/4 cups. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1 Muffin * Calories: 150 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 1 g 5% * Cholesterol: 15 mg 5% * Sodium: 140 mg 6% * Total Carbohydrate: 26 g 9% * Dietary Fiber: 2 g 8% * Sugars: 14 g * Protein: 3 g * Vitamin A: 4% * Vitamin C: 4% * Calcium: 6% * Iron: 8% * Dietary Exchanges: 1 Starch, 1/2 Fruit, 1/2 Fat or 1 1/2 Carbohydrate, 1/2 Fat
See Cook's Note: How to Prepare Muffins
This Bran Muffins recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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