Chef’s Note

“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.”






54 muffins




  • 6 cups kellogg’s all bran complete cereal
  • 12of a 16 . 2 ounce box of general mills Fiber One cereal
  • 1 12 cupssugar
  • 2 12 cupswhole wheat flour
  • 2 12 cupsflour
  • 5 teaspoonsbaking soda
  • 1 tablespoonground cinnamon
  • 2 teaspoonssalt
  • 4 largeeggs, lightly beaten
  • 12 cupprune baby food
  • 1 tablespoonvanilla extract
  • 2 quartsfat-free buttermilk
  • 12 ouncesraisins
  • 1 lbcarrot, shredded
  • Directions

  • 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,.
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