Over-The-Top Bran Muffins w/ apple
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 214.5
- Total Fat: 6.3 g
- Cholesterol: 19.7 mg
- Sodium: 424.3 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 6.7 g
- Protein: 6.6 g
View full nutritional breakdown of Over-The-Top Bran Muffins w/ apple calories by ingredient
Introduction
These muffins are big and full of fibre. They are "Over-the-Top" because they rise above the top of the pan, so be sure to grease the top of your muffin pan too. The addition of fresh, chopped fruit keeps these muffins moist. These muffins are big and full of fibre. They are "Over-the-Top" because they rise above the top of the pan, so be sure to grease the top of your muffin pan too. The addition of fresh, chopped fruit keeps these muffins moist.Number of Servings: 12
Ingredients
-
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 tblsp. baking powder
2 tsps. baking soda
1/4 tsp. salt
1/2 cup skim milk
1/4 cup canola oil
1 egg
2 tsp. vanilla extract
2 fresh & juicy pears, cored and diced (see other fruit options)
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 power, 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 pear.
4. Preheat the oven to 375. Divide the batter among 12 greased OR paper-line muffin cups. Bake until the tops are golden and firm to the touch, about 25 minutes.
5. Let cool on a rack for 5 minutes. Remove the muffins from the pan and let cool completely.
Makes 12 muffins.
Fresh Fruit Option: Use 2 cups fresh blueberries, raspberries, apples instead of the pear.
Dried Fruit Option: Use 1 cup dried cranberries, raisins, diced apricots or dried blueberries instead of the pear.
Storage: Wrap each muffin individually in plastic wrap and freeze in an airtight container for up to 1 month or keep at room temperature in an airtight container for up to 3 days.
Number of Servings: 12
Recipe submitted by SparkPeople user MICHELLETPC.
2. In a separate bowl, combine the flour, brown sugar substitute, baking power, 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 pear.
4. Preheat the oven to 375. Divide the batter among 12 greased OR paper-line muffin cups. Bake until the tops are golden and firm to the touch, about 25 minutes.
5. Let cool on a rack for 5 minutes. Remove the muffins from the pan and let cool completely.
Makes 12 muffins.
Fresh Fruit Option: Use 2 cups fresh blueberries, raspberries, apples instead of the pear.
Dried Fruit Option: Use 1 cup dried cranberries, raisins, diced apricots or dried blueberries instead of the pear.
Storage: Wrap each muffin individually in plastic wrap and freeze in an airtight container for up to 1 month or keep at room temperature in an airtight container for up to 3 days.
Number of Servings: 12
Recipe submitted by SparkPeople user MICHELLETPC.