Sticky Bluberry Bran Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 172.6
- Total Fat: 8.7 g
- Cholesterol: 12.3 mg
- Sodium: 119.5 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 3.4 g
- Protein: 3.1 g
View full nutritional breakdown of Sticky Bluberry Bran Muffins calories by ingredient
Introduction
The "schmear" is the secret of this recipe. It gives the muffins that sticky honey coating. In trying to make this recipe healthier, I omitted the sugar in the muffin batter- the schmear provies plenty of sweetness. I also substituted blueberries for the raisins. The "schmear" is the secret of this recipe. It gives the muffins that sticky honey coating. In trying to make this recipe healthier, I omitted the sugar in the muffin batter- the schmear provies plenty of sweetness. I also substituted blueberries for the raisins.Number of Servings: 18
Ingredients
-
Honey Schmear:
1/3 cup brown sugar, packed
1/4 shortening
1/4 honey
Muffin batter:
1 egg
1/4 cup mollases
1/4 cup honey
8 oz carton plain yogurt
1/4 cup vegetable oil
1-3/4 cup wheat bran
1/2 cup whole wheat flour
1/2 tsp salt
1 tsp baking soda
1 cup frozen blueberries *
1/2 cup chopped walnuts
^can substitute 1/3 cup raisins
Directions
P{reheat oven to 350 degrees F.
Cream together brown sugar, 1/4 cup honey and shortening. Spread over bottom and half way up sides of 18 muffin cups.
Mix together liquid muffin ingredients. Stir in dry ingredients and fold in fruit and nuts. Spoon into prepared muffin cups. Bake in preheated oven for about 20 minutes. Immediately turn muffins out onto a wire cooling rack. Cool and serve these muffins upside down.
Makes 18 muffins, 170 cal each, 3.5 g fiber.
Number of Servings: 18
Recipe submitted by SparkPeople user MAMCNAIR.
Cream together brown sugar, 1/4 cup honey and shortening. Spread over bottom and half way up sides of 18 muffin cups.
Mix together liquid muffin ingredients. Stir in dry ingredients and fold in fruit and nuts. Spoon into prepared muffin cups. Bake in preheated oven for about 20 minutes. Immediately turn muffins out onto a wire cooling rack. Cool and serve these muffins upside down.
Makes 18 muffins, 170 cal each, 3.5 g fiber.
Number of Servings: 18
Recipe submitted by SparkPeople user MAMCNAIR.