Whole grain bran muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 133.7
- Total Fat: 5.0 g
- Cholesterol: 31.5 mg
- Sodium: 259.5 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 4.2 g
- Protein: 4.1 g
View full nutritional breakdown of Whole grain bran muffins calories by ingredient
Introduction
Make 2 dozen, can be mixed and kept in an airtight container in the refrigerator for up to 2 weeks. I bake 6 at a time so we can have fresh muffins for a few days. I add whatever fruit is in season, like blueberries, raspberries or strawberries in the summer, and bananas or raisins in the winter. Make 2 dozen, can be mixed and kept in an airtight container in the refrigerator for up to 2 weeks. I bake 6 at a time so we can have fresh muffins for a few days. I add whatever fruit is in season, like blueberries, raspberries or strawberries in the summer, and bananas or raisins in the winter.Number of Servings: 24
Ingredients
-
3 cups unprocessed wheat bran
1 cup boiling water
1 cup brown sugar, unpacked
1/2 cup butter
1.5 cups whole wheat pastry flour
1 cup white flour, enriched, unbleached
2 tsp baking soda
1 tsp salt
2 eggs, beaten
2 cups buttermilk
Directions
Mix 2 cup wheat bran with boiling water. Let bran absorb water. In a separate bowl, blend sugar and butter. Combine flours, baking soda and salt. Combine moistened bran with beaten eggs, the remaining 2 cups of bran and the buttermilk. Add the sugar and butter mixture and the flour mixture. Stir until well blended.
Bake at 400 degrees in paper lined muffin tins for 15 minutes.
Number of Servings: 24
Recipe submitted by SparkPeople user SALKLINE.
Bake at 400 degrees in paper lined muffin tins for 15 minutes.
Number of Servings: 24
Recipe submitted by SparkPeople user SALKLINE.