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Six Week Muffins

BarbBarb Campbell
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Makes 60 muffins

Save this recipe 4
Save this recipe 4
Makes 60 muffins


  • 1/2-3/4 cup wheat germ
  • 15 ounce box of Raisin Bran
  • 3 cups of sugar
  • 2 1/2 cups whole wheat flour
  • 2 1/2 cups all-purpose flour
  • 5 tsp baking soda
  • 1 quart low fat buttermilk
  • 1 cup oil
  • 4 eggs, beaten
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  • 1

    Preheat oven to 350 degrees

  • 2

    Mix first 6 ingredients together in a large bowl. Add buttermilk, oil and eggs. Mix well. Place desired portions into muffin tins sprayed with cooking spray and bake for 20 minutes at 350 degrees.

Recipe Notes

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Variations: Add dried fruit, berries, nuts,and/ or flax seed. * Batter will keep covered in refrigerator for 6 weeks. Make fresh, healthy muffins whenever you desire!

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