Over the top Bran Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 188.4
- Total Fat: 6.2 g
- Cholesterol: 19.4 mg
- Sodium: 425.7 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 4.9 g
- Protein: 6.4 g
View full nutritional breakdown of Over the top Bran Muffins calories by ingredient
Introduction
Low GI muffin full of fiber Low GI muffin full of fiberNumber of Servings: 12
Ingredients
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1 cup All-Bran or 100% Bran cereal
1 cup wheat bran
1 1/2 cups plain low-fat yogurt
2 cups whole-wheat flour
1/2 cup brown sugar substitute
1 tablespoon baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup skim milk
1/4 cup canola oil
1 egg
2 teaspoons vanilla extract
2 pears, cored and diced
Directions
1. combine the cereal and wheat bran in a bowl. Stir in the yogurt and let stand for 10 minutes.
2. In a separate bowl, combine the flour, brown sugar substitute, baking powder, baking soda, and salt.
3. Add the milk, oil, egg, and vanilla to the bran mixture and stir to combine. Pour over the flour mixture and stir until just combined. Stir in the pears.
4. Preheat the oven to 375 degrees F.
5. Divide the batter among 12 greased or paper-lined muffin cups. Bake until the tops are golden and firm to the touch, about 25 minutes. Let cool on a rack for 5 minutes. Remove the muffins from the pan and let cool completely.
Storage: Keep covered at room temperature for about 2 days, or frozen for up to 1 month. To freeze, wrap each muffin individually, then place them in a resealable plastic bag or airtight container.
Dried Fruit option: Use 1 cup dried cranberries, raisins, diced apricots, or dried blueberries instead of the pear.
Blueberry option: Use 2 cups fresh blueberries instead of the pear.
Number of Servings: 12
Recipe submitted by SparkPeople user FLAIMSTER.
2. In a separate bowl, combine the flour, brown sugar substitute, baking powder, baking soda, and salt.
3. Add the milk, oil, egg, and vanilla to the bran mixture and stir to combine. Pour over the flour mixture and stir until just combined. Stir in the pears.
4. Preheat the oven to 375 degrees F.
5. Divide the batter among 12 greased or paper-lined muffin cups. Bake until the tops are golden and firm to the touch, about 25 minutes. Let cool on a rack for 5 minutes. Remove the muffins from the pan and let cool completely.
Storage: Keep covered at room temperature for about 2 days, or frozen for up to 1 month. To freeze, wrap each muffin individually, then place them in a resealable plastic bag or airtight container.
Dried Fruit option: Use 1 cup dried cranberries, raisins, diced apricots, or dried blueberries instead of the pear.
Blueberry option: Use 2 cups fresh blueberries instead of the pear.
Number of Servings: 12
Recipe submitted by SparkPeople user FLAIMSTER.
Member Ratings For This Recipe
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MARYISABEL
