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Fruited Bran Muffins Recipe

Juicy blueberries and apples make a nice addition to these moist, hearty muffins. Bran cereal helps pump up fiber to 5 g. Betsy King - Duluth, Minnesota
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:9 servings

Ingredients

  • 1-1/2 cups All-Bran
  • 3/4 cup whole wheat flour
  • 3 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 egg
  • 3/4 cup buttermilk
  • 1/4 cup mashed ripe banana
  • 1/4 cup molasses
  • 2 tablespoons canola oil
  • 1/2 cup chopped peeled tart apple
  • 1/2 cup fresh or frozen blueberries

Directions

  • 1. In a small bowl, combine the first six ingredients. In another bowl, combine the egg, buttermilk, banana, molasses and oil. Stir into dry ingredients just until moistened. Fold in apple and blueberries.
  • 2. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 9 muffins.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts

1 muffin equals 160 calories, 5 g fat (1 g saturated fat), 24 mg cholesterol, 150 mg sodium, 30 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.