Everreadymuffins Recipes
EVER READY MUFFINS
Got this great recipe at a bed and breakfast in New Hampshire. Batter keeps up to 6 weeks in refrigerator; makes lots of delicious muffins. High in fiber.
Provided by Hugce
Categories Quick Breads
Time 40m
Yield 48-36 muffins
Number Of Ingredients 10
Steps:
- Combine dry ingredients.
- Combine other ingredients and add to dry ingredients.
- Mix with spoon just to moisten.
- Fold mixture.
- Put in refrigerator overnight.
- Spoon into greased muffin pans, being careful to take batter from sides and not mix batter anymore.
- Bake on bottom rack at 400 degrees for 5 minutes; then bake on top rack 15 minutes.
Nutrition Facts : Calories 203.4, Fat 7.1, SaturatedFat 1.1, Cholesterol 18.4, Sodium 308.4, Carbohydrate 32.9, Fiber 1.7, Sugar 18.2, Protein 3.8
EVER-READY BRAN MUFFINS
Steps:
- Combine the cereal, flour, sugar, soda and salt in a very large bowl. Make a well in the center of the mixture and add the eggs, buttermilk and oil. Stir until the dry ingredients are just moistened and no flour streaks remain. Cover and store in the refrigerator until ready to bake. Batter can be stored for up to 6 weeks. When ready to bake, spoon the batter into prepared muffin tins, filling each cup 2/3rds full. Bake at 400℉ (200℃) for 12 to 15 minutes or until done.
Nutrition Facts :
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