Whole Wheat Bran Breakfast Muffins

Name: Whole Wheat Bran Breakfast Muffins Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 1 cup of skim milk; 2 cups of bran buds; 1 cup of flour (I use King Arthur's wheat flour for the recipe); 1/2 cup of Brown sugar; 1/2 teaspoon of salt; 2 teaspoons of baking powder; 1 teaspoon of baking soda; 2 tablespoons of cinnamon; 2 tablespoons of butter softened (you can choose a lower fat option but I prefer a little REAL butter); 1 egg; 1 cup of carrots; 1 tablespoon of vanilla

(1)

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 12

Ingredients

1 cup of skim milk2 cups of bran buds1 cup of flour (I use King Arthur's wheat flour for the recipe)1/2 cup of Brown sugar1/2 teaspoon of salt2 teaspoons of baking powder1 teaspoon of baking soda2 tablespoons of cinnamon2 tablespoons of butter softened (you can choose a lower fat option, but I prefer a little REAL butter)1 egg1 cup of carrots1 tablespoon of vanilla

Directions

I can usually stretch the out to make 14 medium sized muffins.

1. Mix milk and bran buds in a small bowl. Set aside for later use.
2. Mix all your dry items in another large bowl: flour, brown sugar, baking powder, baking soda, salt, cinnamon. Stir until you have a nice batter.
3. In a third bowl, beat egg, cup of carrots, and softened butter. Fold this batter into your dry batter.
4. Fold in bran buds with milk. Mix until you have a moist, sticky batter.
5. Spoon batter into cupcake/muffin cups or muffin pan. I prefer the disposable aluminum cups, that don't require any pre-greasing. You can sprinkle a little granulated sugar on the top to get that "bakery shop" crispy top.
6. Place muffins in a 350 degree oven. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Number of Servings: 12

Recipe submitted by SparkPeople user QUESOSAUCE.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 135.2
Total Fat: 2.9 g
Cholesterol: 23.2 mg
Sodium: 359.8 mg
Total Carbs: 28.6 g
Dietary Fiber: 8.6 g
Protein: 3.8 g

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Member Reviews

BETHKK
Very tasty way to get a good amount of fiber! I was worried when I was making them that they didn't have enough moisture...but somehow when I mixed everything together it was fine! The batter is very thick, but the muffins came out nice and moist. I think next time I will try it with some banana! - 12/13/10