Buttermilk Bran Muffins Recipe

Buttermilk Bran Muffins Recipe
Buttermilk Bran Muffins Recipe photo by Taste of Home
Publisher Photo

Buttermilk Bran Muffins Recipe

Be the first to add a review
Publisher Photo
From Greenbush, Michigan, Anita Kay Brown shares these moist, sweet muffins with a decadent taste. She writes, “Over the years, I’ve altered the recipe to reduce sugar and fat. Even after the changes, they’re always a hit!”
MAKES:
22 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch
MAKES:
22 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch

Ingredients

  • 1 cup All-Bran
  • 2 cups buttermilk, divided
  • 1-1/2 cups raisin bran
  • 2-3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup sugar blend
  • 1/4 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 egg whites
  • 1/2 cup unsweetened applesauce
  • 1/4 cup canola oil

Directions

In a small bowl, combine All-Bran and 1 cup buttermilk; let stand for 5 minutes. Stir in raisin bran; let stand 5 minutes longer.
Meanwhile, in a large bowl, combine the flour, sugar, sugar blend, brown sugar, baking powder, baking soda and salt. In another bowl, combine the egg, egg whites, applesauce, oil and remaining buttermilk. Stir into dry ingredients just until moistened. Stir in bran mixture.
Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 22 muffins.
Editor's Note: This recipe was tested with Splenda sugar blend.
Originally published as Buttermilk Bran Muffins in Light & Tasty February/March 2007, p45

Nutritional Facts

1 each: 169 calories, 3g fat (0 saturated fat), 11mg cholesterol, 165mg sodium, 33g carbohydrate (17g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 1 cup All-Bran
  • 2 cups buttermilk, divided
  • 1-1/2 cups raisin bran
  • 2-3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup sugar blend
  • 1/4 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 egg whites
  • 1/2 cup unsweetened applesauce
  • 1/4 cup canola oil
  1. In a small bowl, combine All-Bran and 1 cup buttermilk; let stand for 5 minutes. Stir in raisin bran; let stand 5 minutes longer.
  2. Meanwhile, in a large bowl, combine the flour, sugar, sugar blend, brown sugar, baking powder, baking soda and salt. In another bowl, combine the egg, egg whites, applesauce, oil and remaining buttermilk. Stir into dry ingredients just until moistened. Stir in bran mixture.
  3. Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 22 muffins.
Editor's Note: This recipe was tested with Splenda sugar blend.
Originally published as Buttermilk Bran Muffins in Light & Tasty February/March 2007, p45

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forButtermilk Bran Muffins

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review