Montana Mountain Muffins Recipe

5 1
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Montana Mountain Muffins Recipe

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5 1
Publisher Photo
These coffee flavored muffins are wonderful for either breakfast or just a snack. No matter when you serve them, they won't last long.—David Wallace-Menard, Shepherd, Montana
MAKES:
60 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
60 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 4 cups all-purpose flour
  • 4 cups whole bran cereal
  • 1-1/2 cups sugar
  • 4 teaspoons baking powder
  • 3 teaspoons baking soda
  • 2 teaspoons salt
  • 2 cups cold coffee
  • 2 cups whole milk
  • 6 large eggs, beaten
  • 1-1/2 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups raisins

Directions

In a large bowl, stir together the first six ingredients. Combine the remaining ingredients; add to the dry ingredients just until moistened. Cover and refrigerate until ready to bake. Batter will keep for several weeks.
When ready to bake, stir batter and fill greased muffin tins two-thirds full. Bake at 350° for 20 minutes or until muffins a toothpick comes out clean. Yield: about 5 dozen.
Originally published as Montana Mountain Muffins in Reminisce July/August 1992, p39

Nutritional Facts

1 each: 145 calories, 7g fat (1g saturated fat), 22mg cholesterol, 180mg sodium, 19g carbohydrate (9g sugars, 1g fiber), 3g protein.

  • 4 cups all-purpose flour
  • 4 cups whole bran cereal
  • 1-1/2 cups sugar
  • 4 teaspoons baking powder
  • 3 teaspoons baking soda
  • 2 teaspoons salt
  • 2 cups cold coffee
  • 2 cups whole milk
  • 6 large eggs, beaten
  • 1-1/2 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups raisins
  1. In a large bowl, stir together the first six ingredients. Combine the remaining ingredients; add to the dry ingredients just until moistened. Cover and refrigerate until ready to bake. Batter will keep for several weeks.
  2. When ready to bake, stir batter and fill greased muffin tins two-thirds full. Bake at 350° for 20 minutes or until muffins a toothpick comes out clean. Yield: about 5 dozen.
Originally published as Montana Mountain Muffins in Reminisce July/August 1992, p39

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