RAISIN BRAN MUFFINS (1 WW POINT)
This recipe yields a bunch of very tasty, moist, satisfying muffins that don't cost you a lot of calories and fat. It supposed to be only 1 WW point per muffin.
Provided by ColSanders
Categories Quick Breads
Time 50m
Yield 54 muffins, 54 serving(s)
Number Of Ingredients 14
Steps:
- In a very large bowl, combine cereals, sugar, flours, soda, cinnamon and salt.
- In a medium bowl, combine the beaten eggs, baby food, and vanilla.
- Add the egg mixture to the cereal/flour mixture. Add the buttermilk to the cereal/flour mixture. Blend well until everything is moistened.
- Add the raisins and shredded carrots and mix well.
- Cover the bowl with plastic wrap and refrigerate over night (or for at least 2 hours).
- To bake. Heat oven to 400 degrees F. Spray muffin pans with non-stick spray. Fill muffin cups 2/3 full (Use a 1 3/4 inch cookie scoop).
- Bake 15 to 20 minutes, until nicely browned and set.
- Cool in pans for 6 minutes, then remove the muffins to a rack to cool completely. Enjoy.
- Note that the muffins freeze well. You don't have to bake up all the muffins at one time. The batter will keep in the refrigerator for 6 weeks,.
Nutrition Facts : Calories 93, Fat 0.6, SaturatedFat 0.2, Cholesterol 13.8, Sodium 214.9, Carbohydrate 20.7, Fiber 1.4, Sugar 10.3, Protein 2.1
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joy ghosh
[email protected]These muffins are the perfect way to use up leftover raisin bran cereal. They're also a great way to get your kids to eat their bran.
adnan Sharif
[email protected]I'm not a big fan of bran muffins, but these muffins changed my mind. They're so moist and flavorful, I couldn't resist.
Jamelyn Hambrick
[email protected]These muffins are a great way to get your kids to eat their bran. They're so tasty, they'll never know they're healthy.
Marta Kassa
[email protected]I'm so glad I found this recipe. These muffins are delicious and healthy, and they're a great way to start the day.
Hunter Hogan
[email protected]These muffins are the perfect size for a quick snack or breakfast. They're also great for freezing, so I can always have some on hand.
Chukwuka Onyekachi
[email protected]I love that these muffins are so easy to make. I can whip up a batch in no time.
Janice Gillespie
[email protected]These muffins are a great way to start the day! They're filling and satisfying, and they give me a boost of energy.
Endegena Tadesse
[email protected]I found these muffins to be a bit dry. I think I'll add some extra milk or yogurt next time.
Malik Ishafq
[email protected]These muffins are a little too sweet for my taste, but I think I'll try reducing the amount of sugar next time.
Akhilesh Pandit
[email protected]I made these muffins with almond milk and they turned out great! They're a great option for people with dairy allergies.
Jhapa Nepal
[email protected]These muffins are a great way to use up leftover raisin bran cereal.
Brittany Lyons
[email protected]I'm not a huge fan of raisins, but I still enjoyed these muffins. The bran and spices give them a really nice flavor.
Tasos Tsimatsidis
[email protected]These muffins are so moist and fluffy. They're the perfect comfort food.
Logan Ketchum
[email protected]I love the combination of raisins and bran in these muffins. It gives them a nice sweetness and texture.
Raihan Ali
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also great for packing in lunches.
Dany Shah
[email protected]I've made these muffins several times now, and they're always a hit. My family loves them, and I love that they're so easy to make.
Jasmi Karki
[email protected]These raisin bran muffins are a game-changer! They're moist, fluffy, and packed with flavor. I love that they're only 1 WW point each, so I can enjoy them without guilt.