Bran Muffins

We love a good muffin, don’t we? But, I am big on counting calories, and a muffin can be loaded with calories. With this recipe, the goal was healthy, good taste, fiber, and low calorie. I think is hits the mark, it can be a good start for your morning or a great snack. Don’t expect a lot of sweet, there is no sugar added. The flavor comes from the hardiness of bran, a hint of molasses, cinnamon, and little bit of chocolate here and there.
One muffin has 145 calories, 5g fiber, 2.6g fat, 30.7g carbs.

Bran Muffins

Bran Muffins II

1¼ cups All-Bran cereal
2/3 cup milk (I use unsweetened vanilla almond milk)
1/4 cup unsweetened applesauce
1 egg
2 Tbl molasses
1/2 tsp vanilla
3/4 cup flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
2 Tbl mini chocolate chips*

Preheat oven to 350°. Spray 6 muffin cups or add papers.
Stir together All-Bran, milk, applesauce, egg, molasses, and vanilla. Let sit 5 minutes for the bran to softened. Stir together flour, baking powder, cinnamon, and salt. Add dry ingredients to bran mixture and stir just until combined. Stir in mini chocolate chips. Scoop batter evenly into the 6 muffin cups. Bake 20-22 minutes.

*Use 4 Tbl mini chocolate chips for a little more chocolate in your muffins, this increases the calories per muffin to 170. Still good on calories, and more chocolate!

 

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Walnut Bran Muffins

I love a good bran muffin, but sometimes they are hard to find.  This recipe really works for me, moist and flavorful.  For anyone who thinks they won’t like a bran muffin, I think this recipe disguises the fiber healthiness with tasty goodness.

1 cup All Bran cereal
1 cup buttermilk
1¾ cups flour
3/4 cup sugar
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 – 1 cup chopped walnuts (depending on how nutty you feel)
1/3 cup oil
1 egg, beaten
1/2 cup sour cream
1 tsp vanilla

Preheat oven to 400°.  In medium bowl, pour buttermilk over All Bran cereal, set aside.  In large bowl, stir together flour, sugar, baking soda, cinnamon, nutmeg, salt, and walnuts.  To buttermilk/bran mixture add oil, egg, sour cream, and vanilla, mix just until combined.  Add buttermilk mixture to dry ingredients and mix just until combined, batter will be thick.

Scoop batter into muffin tray or greased muffin pan.  Makes 12 regular size muffins or 8 Texas size muffins.  Sprinkle with raw sugar if desired.  Bake for 15-20 minutes or until golden brown and center is set.

One Year Ago Today:  Marzipan Twist Sweet Bread

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.