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Hearty, Healthy Bran Muffins
These mega, nutritious muffins are rich in fiber, fruit and flavor. They are worth the extra effort and cost.
Prep Time:
30 mins.
Servings:
9
Cook Time:
30 mins.
Difficulty:
Easy
Overall Rating:
99
 
 

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Recipe Ingredients & Directions

INGREDIENTS

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1 cup Kellogg's All Bran Original Natural Wheat Bran High Fiber Cereal
1 cup Post Selects Great Grains (Raisins, Dates, Pecans) Whole Grain Cereal
1/2 cup old fashioned oatmeal (not instant)
1/2 cup cup Wheat Bran
1/2 cup Kretschmer Honey Crunch Wheat Germ
2 cups low-fat buttermilk
2 large eggs
1 tablespoon grated orange rind
1 cup cinnamon applesauce*
1/2 cup chopped (in small pieces) prunes (optional)
2 tablespoons molasses
1/2 cup drained, crushed pineapple from an (8 oz. can) crushed pineapple
1 teaspoon vanilla extract
2 cups whole wheat flour
1 cup light brown sugar
1 tablespoon baking powder
2 teaspoons baking soda
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt

DIRECTIONS

Preheat oven to 375 degrees. Line a six-count Texas size muffin tin with paper muffin cups. In a very large bowl, mix cereals, oatmeal, wheat bran and wheat germ with buttermilk and let soak for 5 minutes. Meanwhile, combine eggs, grated orange rind, applesauce, prunes, molasses, crushed pineapple and vanilla extract. Add to cereal/buttermilk mixture, stirring well. Combine whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Add to wet ingredients, mixing just until moistened. Fill each muffin cup full and bake 25-30 minutes, until toothpick inserted comes out clean Cool in pan for 1 minute. Remove from tin and cool on wire rack. Fill additional muffin cups with remaining batter. Muffins can be eaten when warm, cooled, or refrigerated. After cooling, store extra muffins in regrigerator. Muffins also freeze well. *If desired, can use only 3/4 cup applesauce and add 1/4 cup oil*