Breakfast
Bran Muffins
Makes 12 muffins
Bran Muffins
Makes 12 muffins
High in fiber, these muffins make for a great midday snack. There are many different “bran cereals” on the market – do your best to find ones that are 100% bran, as opposed to having other fillers. This will ensure the best bran flavor.
Nutritional information per muffin:Calories 174 (28% from fat) / carb. 30g / pro. 4g / fat 6g / sat. fat 1g / chol. 17mg / sod. 161mg calc. 4mg / fiber 4g
Ingredients
- Nonstick cooking spray
- 1¾ cups bran cereal
- ½ cup hot water
- 1¼ cups buttermilk
- 1 large egg
- ¼ cup vegetable oil
- 2 tablespoons molasses
- ¹∕³ cup packed light brown sugar
- 1 cup unbleached, all-purpose flour
- ¼ cup wheat bran
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¹∕³ cup raisins
- ¼ cup toasted walnuts
Preparation
- Preheat oven to 350°F. Grease a 12-cup muffin pan with nonstick cooking spray; reserve.
- Put the cereal and water into the blender jar. Select Speed 6 and press Start. Blend until well combined, about 8 seconds. Add the buttermilk, egg, oil and molasses. Select Speed 5 and press Start. Blend to mix, about 15 seconds. Add the remaining ingredients. Select Speed 5 and pulse about 8 times, stopping to scrape down as needed. Do not overmix.
- Divide the batter evenly among the muffin pan. Bake in the preheated oven until the tops spring back to the touch, about 22 to 24 minutes.
- Transfer pan to a rack to cool slightly before removing muffins from the pan.
