Whole Wheat Bran Breakfast Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Whole Wheat Bran Breakfast Muffins calories by ingredient
Introduction
I'm still working on perfecting this. I tried to combine the best qualities of several different bran muffin recipes. Play around with the amount of vanilla and spices. You can add any kind of fruits/veggies or nuts to adapt to your tastes. I love loading it up with carrots or zucchini, for the added fiber. I'm still working on perfecting this. I tried to combine the best qualities of several different bran muffin recipes. Play around with the amount of vanilla and spices. You can add any kind of fruits/veggies or nuts to adapt to your tastes. I love loading it up with carrots or zucchini, for the added fiber.Number of Servings: 12
Ingredients
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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
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.
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.
Member Ratings For This Recipe
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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