One of the best things about these healthy fiber muffins is that this recipe makes a large batch and you can keep the rest of the batter in the refrigerator for up to two weeks.  That way any morning or after school you can plop some muffins in the stove and you will have a snack.  Perfect for the busy people in this day and age.  Also I must brag as a proud mom, my youngest son made the mug in my photo in his ceramics class!  He is doing a great job!

Isn’t it interesting how many thing we do on the computer in this day and age.  I have been trying to get this recipe on the computer for a day!  First my son had to do his power point which is great, all parents LOVE when our kids decide to do there homework!  Then my husband had to pay the bills.

I think that food should come first don’t you all agree?  Eat first work later.  And yes these will give you some good energy.  Just remember, do not eat too many if you are not use to fiber.  My cute daughter even came in and said, “mom, these are really good”.   Just be careful when storing them.  I put them in an airtight container, but I leave a crack in the top because they are so moist, you don’t want them to go soggy.  If you don’t want so many muffins, just make a half of batch.  So good!

 

Healthy Fiber Muffins

 

Healthy Fiber Muffins
Author: 
Recipe type: Breads
Prep time: 
Cook time: 
Total time: 
Serves: 60 muffins
 
Ingredients
  • 4 cups All-Bran fiber (cereal)
  • 2 cups boiling water
  • 1¾ cup golden raisins
  • 1 cup regular raisins or dried cranberries
  • ¾ cup butter, softened
  • 2 cups sugar (or Stevia)
  • 4 eggs, beaten
  • 2 cups Bran Flakes (cereal)
  • 1 Quart buttermilk (4 cups)
  • 5 cups all purpose flour
  • 1 tsp salt
  • 1 tsp cinnamon (optional)
  • 2 tsp soda
  • 1 cup walnuts, chopped
Instructions
  1. Preheat oven to 375 degrees.
  2. Line or grease muffin pans for 24 muffins.
  3. Place All-Bran fiber cereal in a in a large bowl; cover with boiling water.
  4. Stir gently to make all the cereal moistened, and set it aside.
  5. In a different bowl, put raisins and, or cranberries and cover with hot tap water.
  6. In a large mixing bowl, (I use the largest one from Tupperware), beat butter and sugar together until light and fluffy.
  7. Add eggs and beat again.
  8. Add bran flakes and buttermilk to the bowl of bran.
  9. Then add butter, sugar and egg mixture; stir gently.
  10. Add flour, salt, cinnamon and soda.
  11. Drain water off the raisins; add them and the nuts and stir gently.
  12. Scoop ¼ cup batter into each muffin cup.
  13. Bake 18-20 minutes.
  14. Make sure to check to see if they are done by inserting a cake tester or toothpick in a muffin. If it comes out clean, they are done.
  15. Cook as many as you want.
  16. Batter will stay in the refrigerator for up to two weeks!
  17. Store cooked muffins in an airtight container, leaving the top a little ajar; otherwise they become too soft!

 

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