Whole Wheat Fruit Bran Muffins
- Number of Servings: 12
Ingredients
0.50 tsp Cinnamon, ground 0.25 tsp Salt 1 tsp Vanilla Extract 0.50 cup Applesauce, unsweetened 1 cup Raspberries 1.50 tsp Baking Powder 1.50 tsp Baking Soda 0.25 cup, packed Brown Sugar 1.50 cup Wheat bran, crude 1 cup Whole Wheat Flour 0.50 cup Dannon light and fit Greek vanilla yogurt 1 serving Egg, Farm Fresh Large 1 cup Buttermilk
Preheat oven to 425 deg F. Lightly spray one muffin tin or line with papers ; spray papers.
In a medium size bowl, whisk together the buttermilk, yogurt, egg, applesauce, brown sugar, and vanilla. In a separate bowl, whisk together the bran, whole wheat flour, baking powder, baking soda, salt, and cinnamon. Gradually pour in the wet ingredients into the bowl of dry ingredients, mixing just until combined. Gently fold in the berries.
Scoop the batter into the muffin tins, dividing evenly between them.Bake for 14 - 16 minutes until the tops are golden brown and the tops spring back when touched. Allow to cool in the muffin tins for five minutes then move to wire rackto cool completely.
Serving Size: 12
In a medium size bowl, whisk together the buttermilk, yogurt, egg, applesauce, brown sugar, and vanilla. In a separate bowl, whisk together the bran, whole wheat flour, baking powder, baking soda, salt, and cinnamon. Gradually pour in the wet ingredients into the bowl of dry ingredients, mixing just until combined. Gently fold in the berries.
Scoop the batter into the muffin tins, dividing evenly between them.Bake for 14 - 16 minutes until the tops are golden brown and the tops spring back when touched. Allow to cool in the muffin tins for five minutes then move to wire rackto cool completely.
Serving Size: 12
Nutritional Info Amount Per Serving
- Calories: 98.8
- Total Fat: 1.2 g
- Cholesterol: 20.0 mg
- Sodium: 301.5 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 5.2 g
- Protein: 4.6 g
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