Big Batch Bran Muffins
Nutritional Info
- Servings Per Recipe: 45
- Amount Per Serving
- Calories: 182.7
- Total Fat: 5.8 g
- Cholesterol: 1.6 mg
- Sodium: 112.8 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 4.3 g
- Protein: 5.3 g
View full nutritional breakdown of Big Batch Bran Muffins calories by ingredient
Introduction
Moist, healthy and delicious bran muffins - makes a HUGE batch of batter perfect for customizing and baking for the office, or freezing for fresh-baked taste anytime! Moist, healthy and delicious bran muffins - makes a HUGE batch of batter perfect for customizing and baking for the office, or freezing for fresh-baked taste anytime!Number of Servings: 45
Ingredients
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Big Batch Bran Muffins
Makes 45
5 cups wheat bran
¼ cup ground flaxseed
5 cups buttermilk
2 ½ cups plain non-fat Greek yogurt
1 cup canola oil
¼ cup maple syrup
2 tbsp vanilla
1 tsp maple extract (optional)
1 tbsp cinnamon
½ tsp nutmeg
½ cup Truvia Brown Sugar Baking Blend (or 1 cup light brown sugar)
1 ¾ cups sugar
½ tbsp salt
3 cups flour
2 ½ cups whole wheat pastry flour
1 ½ tbsp baking soda
1 ½ cups chopped dried fruit (I used cherries and apricots)
1 cup granola (optional, I used Flax Plus® Pumpkin Flax Granola)
Rock (or raw) sugar, for topping (optional)
Directions
In a large bowl, combine bran, flaxseed, buttermilk, sour cream, oil, syrup, extracts and spices. Cover and let sit overnight in the fridge.
Stir in the sugars and salt until well blended.
Gently mix in the flours and baking soda, then fold in the dried fruit and granola (if using).
Use immediately or portion into lined muffin cups (fill ¾ of the way full), top as desired and freeze up to 6 months. (You can also store the batter, covered, in the fridge up to 1 month).
Heat oven to 375F.
Bake for 30 minutes (fresh) or 35-40 minutes (frozen).
Serving Size: Makes 45
Number of Servings: 45
Recipe submitted by SparkPeople user JO_JO_BA.
Stir in the sugars and salt until well blended.
Gently mix in the flours and baking soda, then fold in the dried fruit and granola (if using).
Use immediately or portion into lined muffin cups (fill ¾ of the way full), top as desired and freeze up to 6 months. (You can also store the batter, covered, in the fridge up to 1 month).
Heat oven to 375F.
Bake for 30 minutes (fresh) or 35-40 minutes (frozen).
Serving Size: Makes 45
Number of Servings: 45
Recipe submitted by SparkPeople user JO_JO_BA.