Buttermilk Bran Muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Nonstick canola oil spray1 cup unprocessed (miller's) wheat bran2/3 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 soda1/8 teaspoon salt1 1/4 cups low-fat buttermilk1/2 cup raw sugar crystals (such as Sugar in the Raw) or granulated sugar1/4 cup unsweetened applesauce1 large egg1 1/2 tablespoons canola oil1 teaspoon vanilla extract
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.
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.
Nutritional Info 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
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