Mixed Berry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup All Bran or 100% Bran cereal1 cup wheat bran 1.5 cups buttermilk .5 cup liquid egg .25 cup canola oil 1 tsp vanilla extract 1 cup whole wheat flour .5 cup sugar substitute1 tsp baking soda .5 tsp baking powder 1.5 cups mixture of blueberries and raspberries (fresh or frozen)
1. Preheat oven to 350 F. Line or grease 12 muffin cups and set aside.
2. Combine the bran cereal and wheat bran in a large bowl. Stir in the buttermilk and set aside for 5 minutes. Stir in the egg, oil and vanilla.
3. Combine the flour, sugar substitute, baking soda and baking powder in a separate large bowl. Stir into the bran mixture until just moistened, then stir in the berries.
4. Divide the batter among the muffin cups. Bake for about 25 minutes or until a cake tester inserted in the centre comes our clean. Remove from the oven and let the muffins cool in the pan for about 5 minutes, then remove them from the plan to a wire rack to cool slightly before serving.
Storage: The muffins can be stored, covered, at room temperature for up to two days or frozen for up to one month. To freeze, wrap each muffin individually, then place them in a resealable plastic bag or airtight container.
Number of Servings: 12
Recipe submitted by SparkPeople user SYLVIAVS.
2. Combine the bran cereal and wheat bran in a large bowl. Stir in the buttermilk and set aside for 5 minutes. Stir in the egg, oil and vanilla.
3. Combine the flour, sugar substitute, baking soda and baking powder in a separate large bowl. Stir into the bran mixture until just moistened, then stir in the berries.
4. Divide the batter among the muffin cups. Bake for about 25 minutes or until a cake tester inserted in the centre comes our clean. Remove from the oven and let the muffins cool in the pan for about 5 minutes, then remove them from the plan to a wire rack to cool slightly before serving.
Storage: The muffins can be stored, covered, at room temperature for up to two days or frozen for up to one month. To freeze, wrap each muffin individually, then place them in a resealable plastic bag or airtight container.
Number of Servings: 12
Recipe submitted by SparkPeople user SYLVIAVS.
Nutritional Info Amount Per Serving
- Calories: 132.7
- Total Fat: 5.4 g
- Cholesterol: 1.3 mg
- Sodium: 207.8 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 6.1 g
- Protein: 5.2 g
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