Big Batch Bran Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 45
Ingredients
Big Batch Bran MuffinsMakes 455 cups wheat bran¼ cup ground flaxseed5 cups buttermilk2 ½ cups plain non-fat Greek yogurt1 cup canola oil¼ cup maple syrup2 tbsp vanilla1 tsp maple extract (optional)1 tbsp cinnamon½ tsp nutmeg½ cup Truvia Brown Sugar Baking Blend (or 1 cup light brown sugar)1 ¾ cups sugar½ tbsp salt3 cups flour 2 ½ cups whole wheat pastry flour1 ½ tbsp baking soda1 ½ cups chopped dried fruit (I used cherries and apricots)1 cup granola (optional, I used Flax Plus® Pumpkin Flax Granola)Rock (or raw) sugar, for topping (optional)
In a large bowl, combine bran, flaxseed, buttermilk, sour cream, oil, syrup, extracts and spices. Cover and let sit overnight in the fridge.
Stir in the sugars and salt until well blended.
Gently mix in the flours and baking soda, then fold in the dried fruit and granola (if using).
Use immediately or portion into lined muffin cups (fill ¾ of the way full), top as desired and freeze up to 6 months. (You can also store the batter, covered, in the fridge up to 1 month).
Heat oven to 375F.
Bake for 30 minutes (fresh) or 35-40 minutes (frozen).
Serving Size: Makes 45
Number of Servings: 45
Recipe submitted by SparkPeople user JO_JO_BA.
Stir in the sugars and salt until well blended.
Gently mix in the flours and baking soda, then fold in the dried fruit and granola (if using).
Use immediately or portion into lined muffin cups (fill ¾ of the way full), top as desired and freeze up to 6 months. (You can also store the batter, covered, in the fridge up to 1 month).
Heat oven to 375F.
Bake for 30 minutes (fresh) or 35-40 minutes (frozen).
Serving Size: Makes 45
Number of Servings: 45
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 182.7
- Total Fat: 5.8 g
- Cholesterol: 1.6 mg
- Sodium: 112.8 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 4.3 g
- Protein: 5.3 g
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