Over-The-Top Bran Muffins w/ apple
- Number of Servings: 12
Ingredients
1 cup All-Bran or 100% Bran Cereal1 cup wheat bran1 1/2 cups plain low-fat yogurt2 cups whole-wheat flour1/2 cup brown sugar substitute1 tblsp. baking powder2 tsps. baking soda1/4 tsp. salt1/2 cup skim milk1/4 cup canola oil1 egg2 tsp. vanilla extract2 fresh & juicy pears, cored and diced (see other fruit options)
1. Combine the cereal and wheat bran in a bowl. Stir in the yogurt and let stand for 10 minutes.
2. In a separate bowl, combine the flour, brown sugar substitute, baking power, baking soda and salt.
3. Add the milk, oil, egg and vanilla to the bran mixture and stir to combine. Pour over the flour mixture and stir until just combined. Stir in the pear.
4. Preheat the oven to 375. Divide the batter among 12 greased OR paper-line muffin cups. Bake until the tops are golden and firm to the touch, about 25 minutes.
5. Let cool on a rack for 5 minutes. Remove the muffins from the pan and let cool completely.
Makes 12 muffins.
Fresh Fruit Option: Use 2 cups fresh blueberries, raspberries, apples instead of the pear.
Dried Fruit Option: Use 1 cup dried cranberries, raisins, diced apricots or dried blueberries instead of the pear.
Storage: Wrap each muffin individually in plastic wrap and freeze in an airtight container for up to 1 month or keep at room temperature in an airtight container for up to 3 days.
Number of Servings: 12
Recipe submitted by SparkPeople user MICHELLETPC.
2. In a separate bowl, combine the flour, brown sugar substitute, baking power, baking soda and salt.
3. Add the milk, oil, egg and vanilla to the bran mixture and stir to combine. Pour over the flour mixture and stir until just combined. Stir in the pear.
4. Preheat the oven to 375. Divide the batter among 12 greased OR paper-line muffin cups. Bake until the tops are golden and firm to the touch, about 25 minutes.
5. Let cool on a rack for 5 minutes. Remove the muffins from the pan and let cool completely.
Makes 12 muffins.
Fresh Fruit Option: Use 2 cups fresh blueberries, raspberries, apples instead of the pear.
Dried Fruit Option: Use 1 cup dried cranberries, raisins, diced apricots or dried blueberries instead of the pear.
Storage: Wrap each muffin individually in plastic wrap and freeze in an airtight container for up to 1 month or keep at room temperature in an airtight container for up to 3 days.
Number of Servings: 12
Recipe submitted by SparkPeople user MICHELLETPC.
Nutritional Info Amount Per Serving
- Calories: 214.5
- Total Fat: 6.3 g
- Cholesterol: 19.7 mg
- Sodium: 424.3 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 6.7 g
- Protein: 6.6 g
Member Reviews