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Prep Time: 20 min Cook Time: 10-15 min Yield:
Thank you to Debbie Carmen for sharing this recipe. It'll make quite a large batch, so their perfect for freezing, or for making as you need.
Debbie says: I've been trying to make a few variations of that old tried and true "Six Week Bran Muffin" recipe. The latest attempt is a fusion of carrot cake and raisin bran muffins, and boy are they ever delicious! And, I cut the amount of fat in half, substituted Splenda for 1/3 of the sugar, and included an extra 5 CUPS of fruits and vegetables in the recipe! What a great way to get the grandkids to eat more fruits and veggies!
Ingredients 3 bananas, mashed 4 eggs, beaten 2 c sugar 1 c Splenda 1/2 c canola oil 1 tbsp cinnamon 1/4 tsp ground cloves 2 tsp salt 2 Tbsp baking soda (original recipe called for 5 tsp) 3 c buttermilk(original recipe called for 4 cups) 1-1/2 c shredded carrots 20 oz can crushed pineapple in juice 1-1/2 c chopped walnuts 5 c unbleached flour 20 oz box Raisin Bran cereal
Combine in the order listed. Refrigerate overnight. Place in sprayed muffin tins, then let come to room temp while you preheat the oven to 350*. Bake for 20 minutes, or until the edges are beginning to pull away from the pan. Let cool 5 minutes, then run a thin-bladed knife around the edges and turn out of the tin.
Makes about 72 muffins, but the batter can be stored, covered, in the fridge for quite some time. While I wouldn't keep the batter the "6 Weeks" that the original recipe states, we have kept it 3 weeks with no problems. And these muffins freeze beautifully!
Since they have nuts in them, they should taste even better the next day...but so far we haven't ever had any left over to test that theory!