Try this Refrigerator Bran Muffin recipe, or contribute your own.
Suggest a better descriptionMix first five ingredients. Add next three and mix well. Fill muffin cups 3/4 full. Bake at 400 degrees for 15 to 20 minutes. You can store the batter covered, in the refrigerator, for up to 6 weeks. (Although Ive never kept it that long.) Posted to Bakery-Shoppe Digest by "Trude Sperry"
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Serving Size: 1 Serving (4565g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 11549 | ||
Calories from Fat: 1042 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 115.8g | 154 % | |
Saturated Fat 37.6g | 188 % | |
Monounsaturated Fat 41.4g | ||
Polyunsanturated Fat 17.2g | ||
Cholesterol 4269.2mg | 1314 % | |
Sodium 8742.1mg | 301 % | |
Potassium 3809.4mg | 100 % | |
Total Carbohydrate 2434.4g | 716 % | |
Dietary Fiber 23.4g | 94 % | |
Sugars, other 2411g | ||
Protein 237g | 339 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 11549
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