“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.”
READY IN:
50mins
SERVES:
54
YIELD:
54 muffins
UNITS:
US
IngredientsNutrition
6 cups kellogg’s all bran complete cereal
1⁄2of a 16 . 2 ounce box of general mills Fiber One cereal
1 1⁄2 cupssugar
2 1⁄2 cupswhole wheat flour
2 1⁄2 cupsflour
5 teaspoonsbaking soda
1 tablespoonground cinnamon
2 teaspoonssalt
4 largeeggs, lightly beaten
1⁄2 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,.
