Full Fibre Bran Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 199.4
  • Total Fat: 9.8 g
  • Cholesterol: 36.8 mg
  • Sodium: 348.9 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 8.7 g
  • Protein: 5.6 g

View full nutritional breakdown of Full Fibre Bran Muffins calories by ingredient


Introduction

These muffins are full of fibre with the flax and All Bran-Buds cereal and the soured milk makes them very moist and delicious. You can substitute the soured milk for buttermilk but they are not as moist. Frozen blueberries and raisins are also great in this recipe. These muffins are full of fibre with the flax and All Bran-Buds cereal and the soured milk makes them very moist and delicious. You can substitute the soured milk for buttermilk but they are not as moist. Frozen blueberries and raisins are also great in this recipe.
Number of Servings: 12

Ingredients

    2 large eggs

    1 1/3 cups soured milk (put 1 tbsp + 1 tsp vinegar in a measuring cup and add enough milk to make 1 1/3 cups)

    1/3 cup canola oil

    111 grams applesauce (1 small snack container, I use the Motts Fruitsations + calcium)

    1 tbsp vanilla

    1 1/2 cups All Bran-Buds cereal

    1 cup whole wheat flour

    3/4 cup ground flax meal

    1/4 cup Splenda brown sugar blend

    1 1/2 tsp baking soda

    1 tbsp cinnamon

    1/2 tsp salt

    1 cup frozen cranberries

Directions

Preheat oven to 375F. Line muffin cups with paper liners or spray with non-stick cooking spray.

Whisk together soured milk, eggs, oil, applesauce and vanilla. Stir in the bran cereal and let stand for 10 minutes.

In a large bowl, mix together the flour, sugar, baking soda, cinnamon and salt. Pour the bran mixture into the dry ingredients, sprinkle with cranberries. Stir gently until just moistened. Spoon into prepared muffin cups.

Bake about 25 minutes, untiol the tops are firm to the touch. Cool in pan for 10 minutes before removing.

Number of Servings: 12

Recipe submitted by SparkPeople user LANDONBELLA.