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Berry Bran Muffins Recipe
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Ingredients
Servings: 12, Serving Size: 1 muffin
1 cup unprocessed wheat bran
1 cup whole wheat flour
¼ cup light brown sugar
1 tsp baking soda
¼ tsp salt
1 cup low-fat buttermilk
¼ cup unsweetened applesauce
3 tbsp canola oil
1 large egg
1 tsp vanilla extract
1 cup fresh blueberries, raspberries, or cranberries
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Nutrition Facts
Exchanges/Choices:
1 Carbohydrate
1 Fat
Calories 117
Calories from Fat 41
Total Fat 5g
Saturated Fat 1g
Cholesterol 18mg
Sodium 183mg
Carbohydrate 18g
Dietary Fiber 4g
Sugars 7g
Protein 3g |
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Cooking Methods
- Preheat oven to 350°F / 175°C. Line 12 muffin cups with paper liners and coat the liners with cooking spray. Set aside.
In a large bowl, combine the bran, flour, brown sugar, baking soda and salt. Set aside. In a medium bowl, combine the buttermilk, applesauce, oil, egg and vanilla extract. Whisk to mix well.
Add the buttermilk mixture to the bran mixture. Stir just until the batter is moistened. Gently fold in the berries. Spoon the batter evenly into the muffin liners. Bake 15 - 17 minutes or until the tops of the muffins are lightly browned. Cool the muffins in the pan on a wire rack for 5 minutes. Remove muffins from pan and cool completely on the wire rack.
Serve the muffins warm or at room temperature.
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Fun Facts / Cooking Tips
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For those with busy schedules, prepare the muffins over the weekend and store them in an airtight container.
They can be kept at room temperature up to 3 days, or frozen up to 2 months.
Berries provide additional dose of flavor to the muffins. Adults and kids alike will love them!
Berries are packed with essential vitamins and minerals, phytochemicals and dietary fiber for digestion. A diet rich in berries may help to reduce risk of several types of cancers.
If you prefer, you can substitute the fresh berries with frozen, unthawed berries, which still preserve all the nutrients.
This low sugar muffins recipe is high in fiber and suitable as diabetic recipe. They definitely make a healthful way to start the day or end a meal.
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