Herb-Bran Muffins Recipe
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Partner these custom muffins (pick your favorite herb) with a frittata or omelet.
Ingredients
- Nonstick cooking spray
- 1- 1/2 cups all-purpose flour
- 1 cup whole bran cereal
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons snipped fresh basil, dill, rosemary, thyme, sage, or chives
- 2 beaten egg whites or 1 beaten egg
- 1 cup buttermilk
- 1/4 cup cooking oil
- Line muffin pan with paper liners or lightly coat ten to twelve 2-1/2-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.
- 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).
- 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. Makes 10 to 12 muffins.
- Calories 162, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 23 mg, Sodium 200 mg, Carbohydrate 22 g, Fiber 3 g, Protein 5 g. Daily Values: Vitamin A 12%, Vitamin C 0%, Calcium 0%, Iron 15%. Exchanges: Starch 1.5, Fat 1.
- Percent Daily Values are based on a 2,000 calorie diet
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