Maple Bran Muffin Recipe
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Maple syrup, brown sugar, and mixed dried fruit bits give these low-fat buttermilk muffins a delicious hint of sweetness.
Ingredients
- Nonstick cooking spray
- 1 2/3 cups buttermilk
- 2 cups whole bran cereal
- 1 cup whole wheat flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
- 1/3 cup packed brown sugar
- 1/4 cup pure maple syrup or maple-flavor syrup
- 3 tablespoons canola oil
- 3/4 cup mixed dried fruit bits and/or raisins
- Maple Icing (optional)
- Preheat oven to 350 degrees F . Lightly coat twelve to sixteen 2 1/2-inch muffin cups with nonstick cooking spray; set aside.
- In a large bowl, stir buttermilk into bran cereal; let stand for 5 to 10 minutes or until cereal is softened. In a small bowl, stir together flour, baking powder, cinnamon, and baking soda; set aside.
- Stir eggs, brown sugar, syrup, and oil into bran mixture. Add flour mixture to bran mixture; stir just until combined. Stir in dried fruit bits. Spoon batter evenly into prepared muffin cups, filling each nearly full.
- Bake for 25 to 30 minutes or until tops spring back when touched and a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. If desired, drizzle with Maple Icing. Serve warm.
- In a small bowl, combine 1/3 cup sifted powdered sugar and 1/4 teaspoon maple flavoring. Stir in enough fat-free milk (1 to 2 teaspoons) to make icing easy to drizzle.
- Prepare as directed; cool. Place unfrosted muffins in an airtight container. Cover and store at room temperature for up to 1 day. If desired, drizzle with Maple Icing before serving.
- Calories 173, Total Fat 4 g, Saturated Fat 0 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 1 mg, Sodium 152 mg, Carbohydrate 33 g, Total Sugar 14 g, Fiber 5 g, Protein 5 g.
- Percent Daily Values are based on a 2,000 calorie diet
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1:51 PM
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Labels:
Heart Healthy
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