I was going to answer Rebecca's question about my muffins individually but decided some of the rest of you might like to have it as well. These freeze beautifully and the recipe makes about 4 dozen muffins. I have one for breakfast just about every day.
20 oz. box of Raisin Bran
3 sticks melted butter - I use real butter and keep in mind this fat will be spread over 48 or so muffins
3 c. stevia in the raw or splenda if you prefer
4 eggs, beaten
1.5 quarts buttermilk
5 c. whole wheat flour
6 tsp. baking soda
2 tsp. salt
1 T. cinnamon
1 T. vanilla
walnuts - I use a bunch - I fill the bottom of my chopper about 6 times
400 degree oven about 23 min. 1/3 c. batter per muffin
This recipe has room for adaptation. I think oats in stead of some of the Raisin Bran would be good. I have had some fiber one cereal on hand before and added that with less Raisin Bran. I have added some water before as the batter was pretty dry - the original recipe called for white flour, wheat flour needs a little more moisture I think with the bran in it.
This is pretty low carb friendly and gives me enough carbs to keep from feeling tired.
Let me know what you think if you try this.