Bran muffins have a rich tradition in home baking and are highly valued for their nutritional contribution. In Latin America, this type of preparation can vary and have different names depending on the country: in Mexico they are commonly known as "bran panquecitos," in Argentina they are called "whole wheat muffins," and in Colombia they are usually simply called "cereal muffins." Originating from Anglo-Saxon kitchens, muffins emerged as a quick and healthy option for breakfast or a snack. Incorporating bran and cereals into these muffins is an excellent way to take advantage of the benefits of fiber while maintaining a sweet and pleasant flavor.
Margaret Lefever's bran muffins
How to Make Margaret Lefever's Bran Muffins
Ingredients: White flour, whole wheat flour, sugar, baking soda, salt, eggs, buttermilk, oil, raisin bran cereal.
Steps:
Mix everything together well, except for the raisin bran cereal.
Then gently fold in the raisin bran cereal.
Grease the muffin tins.
Bake for 20 minutes at 400 degrees F.
They keep for six weeks in the refrigerator.
Ingredients (9)
- White Flour
- Whole Wheat Flour
- Sugar
- Baking Soda
- Salt
- Eggs
- Buttermilk
- Oil
- Raisin Bran Cereal
Instructions (6 steps)
- 1 Mix everything together well
- 2 except for the puffed wheat with raisins
- 3 Then gently fold in the puffed wheat with raisins
- 4 Grease the muffin tins
- 5 Bake for 20 minutes at 400 degrees F
- 6 It keeps for six weeks in the refrigerator
Nutritional Information
Calories:
176 kcal
Protein:
0g
Carbohydrates:
4g
Fat:
8g
Azúcar:
0g
Sodio:
6mg