Raisin Bran Muffins 1 Ww Point Recipes

RAISIN BRAN MUFFINS WW 1 POINT

Raisin Bran Muffins Ww 1 Point image

These muffins are my wife's favorite. Only 1 point, but very tasty and wholesome. This makes a lot, so find your biggest covered bowl to mix them up. Note that this recipe needs to be refrigerated overnight, so plan accordingly. Also note that you can keep the mixture in the fridge up to 6 weeks before baking. These muffins freeze well.

Provided by ColSanders

Categories Quick Breads

Time 50m

Yield 54 muffins

Number Of Ingredients 14

Ingredients

6 cups bran flakes (Kellogg's Complete)
4 cups Fiber One cereal (Original)
1 1/2 cups sugar
2 1/2 cups flour
2 1/2 cups whole wheat flour
5 teaspoons baking soda
1 tablespoon cinnamon
2 teaspoons salt
4 eggs, lightly beaten
1/2 cup prune baby food or 1/2 cup applesauce
1 tablespoon vanilla
2 quarts buttermilk
16 ounces raisins
16 ounces carrots, shredded

Steps:

In a very large covered bowl, mix together the cereals, sugar, flours, soda, cinnamon, and salt.
in a small bowl mix together the eggs, baby food or applesauce, and vanilla.
add eggs to cereal mixture.
add buttermilk to cereal mixture, mix well.
add raisins, and carrots (if using), to cereal mixture. mix well.
cover bowl and refrigerate overnight.
To bake, preheat oven to 400 degrees F. Spray muffin pans with nonstick spray. Fill almost to the top with refrigerated mixture.
Bake 15 to 20 minutes or until toothpick inserted in center of muffin comes out clean.

Nutrition Facts : Calories 136.8, Fat 1.2, SaturatedFat 0.4, Cholesterol 15.2, Sodium 299.8, Carbohydrate 31.3, Fiber 4.3, Sugar 14.1, Protein 4.1

RAISIN BRAN MUFFINS (1 WW POINT)

Raisin Bran Muffins (1 WW Point) image

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

Ingredients

6 cups kellogg's all bran complete cereal
1/2 of a 16 . 2 ounce box of general mills Fiber One cereal
1 1/2 cups sugar
2 1/2 cups whole wheat flour
2 1/2 cups flour
5 teaspoons baking soda
1 tablespoon ground cinnamon
2 teaspoons salt
4 large eggs, lightly beaten
1/2 cup prune baby food
1 tablespoon vanilla extract
2 quarts fat-free buttermilk
12 ounces raisins
1 lb carrot, shredded

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

WEIGHT WATCHERS BRAN MUFFINS RECIPE - (3.6/5)

Weight Watchers Bran Muffins Recipe - (3.6/5) image

Provided by cook_kjacook_kja

Number Of Ingredients 11

Ingredients

1-20 Oz box Raisin Bran cereal
2 1/2 C sugar or splenda
5 C flour
5 Tsp baking soda
2 1/2 Tsp salt
1/3 C walnuts, chopped and toasted
1 Qt low fat buttermilk
1-20 Oz can crushed pineapple, undrained
2 whole eggs
3 egg whites
1/2 C canola oil

Steps:

Pour cereal into a large bowl; add sugar and stir. Sift flour, baking soda and salt into cereal mixture. Add walnuts and stir. In a separate large mixing bowl, mix buttermilk, pineapple, eggs, egg whites and oil. Stir until completely incorporated. Mix wet ingredients into dry ingredients, stir until completely incorporated. Bake in sprayed muffin pans (or use cupcake papers) filling each 2/3 full. Bake at 305F for 20-25 minutes, or until toothpick inserted in center comes out clean. Batter can be refrigerated for up to 6 weeks. Points: 3 per muffin

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