fruity bran muffins
Ingredients:
  • (1 cup) whole wheat flour (about 4 3/4 oz.)
  • (1/4 cup) granulated sugar
  • (1/4 cup) packed brown sugar
  • (2 Tbsp.) untoasted wheat germ
  • (2 Tbsp.) wheat bran
  • (1 1/2 tsp.) baking soda
  • (1 tsp.) ground cinnamon
  • (1/2 tsp.) salt
  • (1 1/2 cups) quick-cooking oats
  • (1/3 cup) pitted dates, chopped
  • (1/3 cup) raisins
  • (1/3 cup) dried cranberries
  • (1 cup) low-fat buttermilk
  • (1/4 cup) canola oil
  • (1 tsp.) vanilla extract
  • (1 large) egg, lightly beaten
  • (1/2 cup) boiling water
Servings

12

Breakfast

Fruity Bran Muffins

Whole-wheat bran muffins with toasty oats and packed with three kinds of dried fruit.

Preparation Time

About 10 minutes (plus 15 resting)

Cook Time

About 20 minutes

    Instructions

  1. 1In a large bowl, combine flour, white and brown sugar, wheat germ, wheat bran, baking soda, cinnamon and salt.
  2. 2Add oats, dates, raisins and cranberries, stir to combine. Use your hand to make a hole in the center.
  3. 3In a separate bowl, whisk together buttermilk, oil, vanilla and egg. Pour into the hole you made in the flour mixture and stir until combined. Add boiling water, stir to combine, set aside for 15 minutes.
  4. 4Preheat oven to 375°F. Spray a muffin pan with cooking spray.
  5. 5Fill each muffin cup 3/4 full with batter, bake 20 minutes or until spongey when touched. Cool on a wire rack, serve.

Nutritional Information

Serving Size: 1 muffin



Amount Per Serving:

  • Calories 204
  • Total Fat 6.4 g
  • Total Carbohydrate 34.7 g
  • Protein 4.6 g
  • Cholesterol 19 mg
  • Sodium 288 mg
  • Fiber 3.4 g

Additional Information

Recipe Category: Breakfast

Recipe Subcategory: Muffins and Breads

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.