Natural Bran Muffins
Yield
30 muffinsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
boiling |
|
| 3 | cups |
bran
|
*
|
| 3 | each |
egg whites
|
*
|
| ¾ | cup |
sugar
or less |
|
| 2 | cups |
buttermilk
|
*
|
| ⅓ | cup |
canola oil
|
|
| ½ | cup |
raisins, seedless
or dates |
|
| 1 ½ | cups |
whole-wheat flour
|
|
| 1 | cup |
unbleached all-purpose flour
|
|
| 2 ½ | teaspoons |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
boiling |
|
| 7.1E+2 | ml |
bran
|
*
|
| 3 | each |
egg whites
|
*
|
| 177 | ml |
sugar
or less |
|
| 473 | ml |
buttermilk
|
*
|
| 79 | ml |
canola oil
|
|
| 118 | ml |
raisins, seedless
or dates |
|
| 355 | ml |
whole-wheat flour
|
|
| 237 | ml |
unbleached all-purpose flour
|
|
| 13 | ml |
baking soda
|
|
Directions
Preheat the oven to 375℉ (190℃).
Mix raw bran and boiling water in a large bowl and set aside.
Combine egg whites, sugar, buttermilk, oil and dried fruit in a medium bowl.
Add to bran in the large bowl.
In a medium bowl, mix the flours and baking soda.
Add to bran mixture and mix until just blended.
Spoon into lightly oiled or paper lined muffin tins.
Bake for 15 to 20 minutes.
Batter can be kept in refrigerator in a covered jar for several weeks and baked as needed.
