Wheat Bran Muffins

11/8/05
Wheat Bran Muffins

Serving Size : 18

2
cups flour, whole-grain wheat — whole wheat pastry
2 cups wheat bran
2 tablespoons sucanat
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon

2
cups nonfat milk — soured with 1 T. vinegar or lemon juice or
buttermilk
1 medium egg

1/2
cup molasses or honey or maple syrup
2 tablespoons olive oil
1 cup dried fruit

Combine all dry ingredients, including raisins, in a large bowl. In another
bowl, combine egg, soured milk (or buttermilk), oil & molasses.
Combine with dry ingredients just until moistened. Lightly oil muffin cups
or line with muffin papers. Fill regular muffin cups 2/3 full and bake in a
350 degree oven for 20-25 minutes or until test done.

Yield:
18 muffins

Per
Serving: 131 Calories; 2g Fat (14.8% calories from fat); 4g Protein;
27g Carbohydrate; 5g Dietary Fiber; 11mg Cholesterol; 127mg
Sodium.

NOTES : Sour milk by adding 1 Tbsp. of vinegar or lemon juice per cup
and let set about 10 minutes until sour.

This entry was posted in Kitchen. Bookmark the permalink.

1 Response to Wheat Bran Muffins

  1. Pingback: Lori4SquareMom’s Place » Today’s baking…..

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s