Best of Bran Muffins

Best of Bran Muffins

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From: Diabetic Living Magazine

This healthy muffin recipe contains flaxseeds and canola oil, which are both high in heart-healthy, omega-3 fatty acids.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 3 cups whole bran cereal (not flakes)
  • 1 cup tropical blend or regular mixed dried fruit bits or raisins
  • ½ cup ground flaxseeds
  • ½ cup canola oil or cooking oil
  • 1 cup boiling water
  • 2 cups buttermilk
  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten
  • ¼ cup molasses
  • 2¼ cups whole-wheat flour
  • ½ cup chopped walnuts (optional)
  • 1 tablespoon sugar
  • 2½ teaspoons baking soda
  • Nonstick cooking spray

Preparation

  • Prep

  • Ready In

  1. In a very large bowl, combine cereal, dried fruit, ground flaxseeds and oil. Pour boiling water over mixture. Let stand for 5 minutes.
  2. In a medium bowl, combine buttermilk, egg and molasses. Add buttermilk mixture to bran mixture and stir to combine.
  3. In a large bowl, stir together whole-wheat flour, nuts (if desired), sugar and baking soda. Add to bran mixture. Stir just until moistened (do not overmix). Let stand for 15 to 30 minutes.
  4. Meanwhile, preheat oven to 400°F. Lightly coat twenty-four 2- ½-inch muffin cups with nonstick cooking spray. Spoon batter into prepared cups, filling each about ¾ full. Bake about 15 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups. Serve warm.

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 146 calories; 6 g fat(0 g sat); 4 g fiber; 23 g carbohydrates; 4 g protein; 175 mcg folate; 1 mg cholesterol; 5 g sugars; 195 IU vitamin A; 2 mg vitamin C; 66 mg calcium; 2 mg iron; 188 mg sodium; 262 mg potassium
  • Nutrition Bonus: Folate (44% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 starch, ½ other carbohydrate

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