Herb-Bran Muffins

Herb-Bran Muffins

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From: Diabetic Living Magazine

Customize these muffins by using your favorite herb, and then pair them with a frittata or omelet.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1½ cups all-purpose flour
  • 1 cup whole bran cereal
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons snipped fresh basil, dill, rosemary, thyme, sage
  • 2 beaten egg whites or 1 beaten egg
  • 1 cup buttermilk
  • ¼ cup cooking oil


  • Prep

  • Ready In

  1. Line muffin pan with paper liners or lightly coat ten to twelve 2- ½-inch muffin cups with nonstick cooking spray; set aside. In a large bowl stir together the flour, cereal, Parmesan cheese, sugar, baking powder, baking soda, and desired herb. Make a well in the center of the flour mixture.
  2. In a small bowl combine egg whites or egg, buttermilk, and cooking oil. Add all at once to flour mixture. Stir just until moistened (batter will be lumpy).
  3. Spoon batter into muffin cups; set aside. Bake in a 400 degree oven about 20 minutes or until golden. Cool on a wire rack about 5 minutes. Remove muffins from pan; serve warm.

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 162 calories; 7 g fat(1 g sat); 3 g fiber; 22 g carbohydrates; 5 g protein; 23 mg cholesterol; 200 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 fat

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