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Buttermilk Bran Muffins

 Buttermilk Bran Muffins
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!”
22 ServingsPrep: 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

2 of 2

Buttermilk Bran Muffins (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 muffin equals 169 calories, 3 g fat (trace saturated fat), 11 mg cholesterol, 165 mg sodium, 33 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.