Honey-Bran Muffins
Yield
6 eachPrep
20 minCook
20 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
bran
|
|
| 3 | tablespoons |
water
boiling |
|
| ¼ | cup |
egg whites
|
|
| ¼ | cup |
milk, skim
|
|
| 2 | tablespoons |
brown sugar
packed |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
honey
|
|
| ⅔ | cup |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
bran
|
|
| 45 | ml |
water
boiling |
|
| 59 | ml |
egg whites
|
|
| 59 | ml |
milk, skim
|
|
| 3E+1 | ml |
brown sugar
packed |
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
honey
|
|
| 158 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 1 | x |
salt
|
*
|
Directions
Heat oven to 400℉ (200℃).
Spray bottoms of 6 medium muffin cups, 2½ inch x 1¼ inch with nonstick cooking spray, or line with paper baking cups.
Mix wheat bran and boiling water; reserve.
Beat milk, brown sugar, oil, honey and egg whites in medium bowl.
Stir in bran mixture and remaining ingredients just until flour is moistened (batter will be lumpy).
Divide batter evenly among muffin cups (cups will be about ¾ full).
Sprinkle with sugar if desired.
Bake about 20 to 25 minutes or until golden brown.
Immediately remove from pan.
