Three Week Muffins

Name: Three Week Muffins
Prep time: 15 min
Cook time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 c. All-Bran; 5 large Shredded Wheat biscuits; 1/2 c. boiling water; 1 c. shortening; 3 c. sugar; 4 eggs; 5 c. flour; 2 tsp. salt; 4 1/2 tsp. baking soda; 1/2 tsp. baking powder; 1 qt. buttermilk

Vegetarian Dairy

Prep: 15 min Cook: 25 min Cuisine: American

These hearty three-week muffins combine bran and shredded wheat for a wholesome breakfast treat, perfect for those who enjoy sweet, fiber-rich baked goods. Suitable for breakfast or brunch.

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Ingredients

2 c. All-Bran ⓘ
5 large Shredded Wheat biscuits
1/2 c. boiling water ⓘ
1 c. shortening ⓘ
3 c. sugar ⓘ
4 eggs ⓘ
5 c. flour ⓘ
2 tsp. salt ⓘ
4 1/2 tsp. baking soda ⓘ
1/2 tsp. baking powder ⓘ
1 qt. buttermilk ⓘ

Instructions

Put All-Bran and Shredded Wheat biscuits crumbled in a bowl. Pour boiling water over and let set.
Cream shortening with sugar. Add eggs and beat well.
Add flour, salt, baking soda, and baking powder to the mixture.
Add buttermilk and mix thoroughly.
Bake in a 400°F oven for 25 minutes.

Nutrition & Diet Analysis (per serving)

586 kcal 29% DV

Protein Fat Carbs

Macronutrients

Protein 8.3g 17% DV

Total Fat 30.4g 39% DV

Carbs 75g 27% DV

Fiber 3.7g 13% DV

Sugar 7.6g 15% DV

Electrolytes

Sodium 19361.2mg 100% DV

Potassium 361.3mg 8% DV

Cholesterol 69mg 23% DV

Vitamins & Minerals

Vitamin A 34.5mcg 4% DV

Vitamin C 11.5mg 13% DV

Vitamin D 0.5mcg 2% DV

Calcium 1892.3mg 100% DV

Iron 9.6mg 53% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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