Best bran muffins
Prep Time:
10 minutes
Cook Time:
20 minutes
Serves:
12 Servings
Serving Size:
1 muffin (65 g)
Breakfast
Bran muffins can sometimes be dry but not these ones! Moist and fluffy, they are just the right combination of sweetness and fibre.
Ingredients
- 1 cup natural bran
- 1 cup (250 mL) low-fat buttermilk
- 1/3 cup (80 mL) canola oil
- 1/3 cup (80 mL) brown sugar
- 2 Tbsp (30 mL) honey
- 1 egg
- 1 apple, skin on, grated
- 1 cup (250 mL) flour
- 2 tsp (10 mL) baking powder
- ½ tsp (2.5 mL) baking soda
- 1 tsp (5 mL) salt
Instructions
- Preheat oven to 375°F.
- Soak bran in buttermilk in a medium sized bowl.
- Whisk oil, brown sugar, honey and egg together in a large bowl and add to the soaked bran. Stir in grated apple.
- Mix flour, baking powder, baking soda and salt. Add to wet ingredients and stir to just combine.
- Line a muffin tin with 12 paper liners. Using ¼ cup measure evenly scoop batter into the 12 liner cups.
Tips
- Natural bran: Natural bran is the outer portion of the wheat kernel. It is found in the cereal aisle of most grocery stores and looks like small flakes.
- Substitution: Replace buttermilk with 1 cup low-fat milk mixed with 1 Tbsp white vinegar; stir and let sit 5 minutes.
- Switch it up: Replace apple with ½ cup fresh or frozen blueberries.
Notes
Recipe adapted from Canada’s 250 Essential Diabetes Recipes, Canadian Diabetes Association, Edited by Sharon Zeiler, BSC, MBA, RD, Robert Rose, 2011
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 170 | |||
| Fat 7 g | 9 % | ||
| Saturated Fat 0.5 g + Trans Fat 0 g | 3 % | ||
| Cholesterol 15 mg | |||
| Sodium 330 mg | 14 % | ||
| Carbohydrate 24 g | |||
| Fibre 3 g | 11 % | ||
| Sugars 12 g | 12 % | ||
| Protein 3 g | |||
