Two-Bran Refrigerator Muffins

Two-Bran Refrigerator Muffins

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From: Diabetic Living Magazine

These grab-and go bran muffins use applesauce for moisture and to help reduce added sugar content.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • ⅔ cup whole bran cereal
  • ⅓ cup oat bran
  • ⅔ cup boiling water
  • ½ cup buttermilk
  • 2 egg whites, lightly beaten
  • ¼ cup unsweetened applesauce
  • ¼ cup canola oil
  • 1½ cups all-purpose flour
  • ½ cup packed brown sugar (see Tip)
  • 1½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 Nonstick cooking spray

Preparation

  • Prep

  • Ready In

  1. In a medium bowl stir together whole bran cereal and oat bran. Stir in the boiling water. Stir in buttermilk, egg whites, applesauce and oil.
  2. In a large bowl stir together flour, brown sugar, baking powder, cinnamon, baking soda and salt. Add cereal mixture all at once to flour mixture, stirring just until moistened. Place plastic wrap over the surface of the batter. Cover tightly; refrigerate up to 3 days (or bake immediately).
  3. To bake, preheat oven to 400°F. Coat as many 2½-inch muffin cups with cooking spray as needed to bake desired number of muffins. Spoon batter into the prepared muffin cups, filling each two-thirds full. Bake about 20 minutes or until a wooden toothpick inserted near the centers comes out clean. Remove from muffin cups; serve warm.
  • Tip: We do not recommend using sugar substitute in this recipe.

Nutrition information

  • Serving size: 1 muffin each
  • Per serving: 158 calories; 5 g fat(0 g sat); 2 g fiber; 27 g carbohydrates; 3 g protein; 124 mcg folate; 0 mg cholesterol; 11 g sugars; 62 IU vitamin A; 1 mg vitamin C; 71 mg calcium; 2 mg iron; 168 mg sodium; 112 mg potassium
  • Nutrition Bonus: Folate (31% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 1 other carbohydrate, 1 starch

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