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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 123.1
  • Total Fat: 2.6 g
  • Cholesterol: 26.7 mg
  • Sodium: 1,388.9 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 3.4 g
  • Protein: 3.7 g

View full nutritional breakdown of Buttermilk Bran Muffin calories by ingredient
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Buttermilk Bran Muffin

Submitted by: THEJUNKBOOK

Introduction

by Sarah Phillips from the Healthy Oven Baking Book. Bakes up moist & chewy. I use Hodgson's Mill Multi-Grain with Milled Flaxseed & Soy Hot Cereal as the "unprocessed bran." by Sarah Phillips from the Healthy Oven Baking Book. Bakes up moist & chewy. I use Hodgson's Mill Multi-Grain with Milled Flaxseed & Soy Hot Cereal as the "unprocessed bran."
Number of Servings: 12

Ingredients

    Nonstick canola oil spray
    1 cup unprocessed (miller's) wheat bran
    2/3 cup unbleached all-purpose flour (spoon into a measuring cup and level top)
    2/3 cup whole wheat flour (spoon into a measuring cup and level top)
    1 1/4 teaspoons baking soda
    1/8 teaspoon salt
    1 1/4 cups low-fat buttermilk
    1/2 cup raw sugar crystals (such as Sugar in the Raw) or granulated sugar
    1/4 cup unsweetened applesauce
    1 large egg
    1 1/2 tablespoons canola oil
    1 teaspoon vanilla extract

Directions

1. Position a rack in the center of the oven and preheat to 350°. Lightly spray twelve 2 1/4 x 1 1/2-inch nonstick muffin cups with oil.
2. In a medium bowl, whisk the bran, flours, baking soda, and salt until well combined. Set aside.
3. In another medium bowl, using a handheld eletric mixer set at high speed, beat the buttermilk, sugar, applesauce, egg, oil and vanilla until frothy, about two minutes. Make a well in the center of the dry ingredients, and pour in the buttermilk mixture. Using a spoon, stir just until combined. Do not overmix.
4. Divide the batter equally among the prepared muffin cups. Bake unti the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.
3. In another medium bowl, using a handheld eletric mixer set at high speed, beat the buttermilk, sugar, applesauce, egg, oil and vanilla until frothy, about two minutes. Make a well in the center of the dry ingredients, and pour in the buttermilk mixture. Using a spoon, stir just until combined. Do not overmix.
4. Divide the batter equally among the prepared muffin cups. Bake unti the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack. Refrigerate.

Number of Servings: 12

Recipe submitted by SparkPeople user THEJUNKBOOK.






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Member Ratings For This Recipe

  • I added raisins to the recipe. The muffins are light and very filling. I think they are great! Be sure to follow the directions---I think it makes a difference. - 7/20/11

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