Recipe Image

Herb-Bran Muffins

  • 15 m
  • 35 m
Diabetic Living Magazine
“Customize these muffins by using your favorite herb, and then pair them with a frittata or omelet.”


    • 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


  • 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.
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