Bran Cereal Fruit Muffins

I keep this recipe for large gatherings, even picky eaters like these muffins!



Step: 1

Preheat oven to 400 degrees F (200 degrees C). Grease 54 muffin cups or line with paper muffin liners.

Step: 2

Beat bran cereal, buttermilk, flour, sugar, fruit cocktail, vegetable oil, eggs, cinnamon, and salt together in a bowl with an electric mixer on medium speed until batter is blended, about 2 minutes. Spoon batter into prepared muffin cups, filling each about 2/3 full.

Step: 3

Bake in the preheated oven until golden and set, 16 to 18 minutes.


Per Serving: 167 calories; protein 3.1g; carbohydrates 28.8g; fat 4.9g; cholesterol 14.5mg; sodium 162.7mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.

To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.

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