Bran Muffins Recipe

Bran Muffins Recipe photo by Taste of Home

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These hearty, nutritious muffins make a nice addition to all your meals no matter what time of day. They can bake while you prepare other menu items, so you can enjoy them hot from the oven.

This recipe is:

Quick

Diabetic Friendly

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Bran Muffins Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

10 20 30

Ingredients

1-1/4 cups all-purpose flour
3 teaspoons baking powder
1/3 cup sugar
1/2 teaspoon salt
1 cup 100% bran cereal
1 cup milk
1 egg
1/4 cup canola oil

Directions

Combine flour, baking powder, sugar and salt; set aside. In a bowl, combine cereal and milk; let stand for 2 minutes. Add egg and oil; mix well. Add dry ingredients, stirring just until combined.
Spoon into greased muffin cups. Bake at 400° for 18-20 minutes or until golden brown. Serve warm. Yield: 1 dozen.

Diabetic Exchanges: One serving (prepared with skim milk) equals 1-1/2 starch, 1/2 fat; also, 116 calories, 299 mg sodium, 18 mg cholesterol, 23 gm carbohydrate, 4 gm protein, 2 gm fat.

Originally published as Bran Muffins in Taste of Home August/September 1993, p13

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas