Oven Ready Bran Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 125.2
- Total Fat: 4.6 g
- Cholesterol: 29.1 mg
- Sodium: 229.2 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 5.0 g
- Protein: 3.9 g
View full nutritional breakdown of Oven Ready Bran Muffins calories by ingredient
Introduction
I got this receipe off the back of the Hodgson Mill Wheat Bran Box. My grocery store sells bulk Unprocessed Wheat bran for much cheaper, so check yours out and buy it fresh when you need it. I do the same with whole wheat flour.Mix batter according to directions and store in refrigerator in an air tight container for 2 - 4 weeks so you can enjoy fresh baked muffins any time. These muffins can be customized to your tastes by adding dried fruit, nuts, seeds or chocolate just before baking.
These are just sweet enough and taste really delicious. Avoid overmixing and your muffins will turn out light and moist. I got this receipe off the back of the Hodgson Mill Wheat Bran Box. My grocery store sells bulk Unprocessed Wheat bran for much cheaper, so check yours out and buy it fresh when you need it. I do the same with whole wheat flour.
Mix batter according to directions and store in refrigerator in an air tight container for 2 - 4 weeks so you can enjoy fresh baked muffins any time. These muffins can be customized to your tastes by adding dried fruit, nuts, seeds or chocolate just before baking.
These are just sweet enough and taste really delicious. Avoid overmixing and your muffins will turn out light and moist.
Number of Servings: 24
Ingredients
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3 cups Unprocessed Wheat Bran, also called Millers Bran
1 cup of boiling water
1/2 cup of Splenda Brown Sugar Blend (or one cup of Brown Sugar)
1/2 cup of unsalted butter
2 1/2 cups of Whole Wheat Flour
2 tsp. baking soda
1 tsp. salt
2 eggs, beaten
2 cups of buttermilk
Directions
Mix 1 cup of wheat bran with the boiling water; stir and set aside. The water will absorb in to the bran.
In a seperate bowl cream the butter and sugar. Measure and combine flour, baking soda and salt. Combine the moist bran with beaten eggs, the remaining 2 cups of bran, buttermilk, creamed sugar. Add to that the flour mixture. Stir all ingredients just until well blended.
Place in the refrigerator or bake at once. When preparing to bake, preheat oven to 400 degrees. Stir batter and spoon 2/3s full in to prepared muffin tins. Bake 15 - 20 minutes.
Store baked muffins in air tight container.
Yield: 2 dozen muffins
Number of Servings: 24
Recipe submitted by SparkPeople user SARA772779.
In a seperate bowl cream the butter and sugar. Measure and combine flour, baking soda and salt. Combine the moist bran with beaten eggs, the remaining 2 cups of bran, buttermilk, creamed sugar. Add to that the flour mixture. Stir all ingredients just until well blended.
Place in the refrigerator or bake at once. When preparing to bake, preheat oven to 400 degrees. Stir batter and spoon 2/3s full in to prepared muffin tins. Bake 15 - 20 minutes.
Store baked muffins in air tight container.
Yield: 2 dozen muffins
Number of Servings: 24
Recipe submitted by SparkPeople user SARA772779.
Member Ratings For This Recipe
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DRP1371
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MOCHABEAR
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GAYLEFLEVY
do you really have to use butter in this recipe? Would something like I can'[t believe it's not butter work just as well? - 4/24/09
Reply from SARA772779 (4/25/09)
I don't know. Try it and let me know how it turns out. I don't eat a lot of fat, so when I do cook with it, I use the real thing. If the muffins turn out light and airy like these do with butter, please share your results. I would be happy to reduce my trans fat by 2 grams.