Directions:
- Mix thoroughly and cover.
- Let stand at least 6 hours before using.
- Scoop batter into muffin tin wells and fill to about 2/3 full (usually an ice cream scoop is the right size).
- Bake 12- 15 minutes at 375.
- Batter will keep in fridge for 6 weeks.
- If you want to half this recipe.
- Use 4 1/2 cups bran cereal and half of all other ingredients.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.47 Kcal (764 kJ) | ||
| Calories from fat | 78.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.69g | 13% | |
|---|---|---|---|
| Cholesterol | 15.89mg | 5% | |
| Sodium | 654.35mg | 27% | |
| Potassium | 66.73mg | 1% | |
| Total Carbs | 23.31g | 8% | |
| Sugars | 7.25g | 29% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 3.11g | 6% | |
| Iron | 1.3mg | 7% | |
| Calcium | 72.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 299.5 Kcal (1254 kJ) | ||
| Calories from fat | 128.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.27g | 13% | |
|---|---|---|---|
| Cholesterol | 26.08mg | 5% | |
| Sodium | 1074.06mg | 27% | |
| Potassium | 109.53mg | 1% | |
| Total Carbs | 38.26g | 8% | |
| Sugars | 11.89g | 29% | |
| Dietary Fiber | 3.01g | 7% | |
| Protein | 5.11g | 6% | |
| Iron | 2.1mg | 7% | |
| Calcium | 118.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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