Bran-Currant Muffins
35 mins (prep 15, cooking 20)
13 ingredients
30 servings
These are moist and flavorful, just pleasantly sweet. The recipe makes quite a lot of muffins, but the batter will keep in the fridge for up to 6 weeks. From the back of a box of Sun-Maid Zante Currants. I'm sure raisins or other dried fruits would work as well, but the currants are delightful.

Categories:  <-60-mins , quick-breads , muffins , breakfast , healthy , breads , time-to-make ,
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Serving Size (38.91 g)
Servings 30
Amount per Serving
Calories 79.15 Calories from Fat 42.57
% Daily Value *
Total Fat 4.73g 218.49%
Saturated Fat 0.65g 96.92%
Trans Fat 0.1g %
Cholesterol 1.8mg 17.97%
Sodium 130.88mg 163.6%
Total Carbohydrate 8.08g 80.79%
Dietary Fiber 1.07 g 128.47%
Sugars 0.84 g %
Protein 1.85g 110.72%
Vitamin A 27.85IU% Vitamin C 0.0mg%
Calcium 40.46mg% Iron 0.4mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
whole, packed brown sugar, dried currants


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