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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.
- By: Diabetic Living Magazine
Ingredients 24 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
- 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
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Prep
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Ready In
- In a very large bowl, combine cereal, dried fruit, ground flaxseeds and oil. Pour boiling water over mixture. Let stand for 5 minutes.
- In a medium bowl, combine buttermilk, egg and molasses. Add buttermilk mixture to bran mixture and stir to combine.
- 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.
- 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.
- 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: 1½
- Exchanges: 1 fat, 1 starch, ½ other carbohydrate
