Recipe by minus30pls
This is a new recipe I just tried and I like it but I like wholesome muffins! It's really simple and bakes quickly. The wheat bran can be substituted with any highfiber bran cereal (as long as you grind it up in a food processor!)
Top Review by PamTB
These were yummy! I used a scant 1/2 teaspoon of liquid stevia for the sweetener and apple cider vinegar for the lemon juice. Wonderful hearty flavor. The texture was a little coarser, but then they ARE bran, and I think bran muffins are maybe supposed to be. I think I'll add a little canola or walnut oil next time to make them a touch lighter in texture. But really, they're pretty darn good as is! And they're so nutritious--they're whole grain, have Omega-3s from the flax, fat free, and nearly sugar free--you can make these all the time and feel great serving them to the family. I plan to. Oh, and I should mention that they were devoured by the small crowd, too: ages 4, 6, and 8. Terrific with warm apple butter. Thanks!!
- 1 1⁄2 cups wheat bran
- 9 ounces skim milk
- 1 tablespoon lemon juice
- 1 large egg
- 3 ounces unsweetened applesauce
- 3⁄4 cup stevia or 3⁄4 cup Splenda granular
- 2 tablespoons honey
- 1⁄4 cup flax seed meal
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1 cup whole wheat flour
- 2 tablespoons rolled oats
Directions See How It's Made
- Preheat oven to 350 degrees.
- Mix wheat bran, milk, and lemon juice together. Let it sit while preparing the next step.
- In a separate bowl, beat the egg until fluffy. Then beat in your sweetener of choice, honey, applesauce, ground flax, vanilla extract, baking soda, baking powder, salt, and cinnamon.
- Add the wet ingredients to the bran mixture. Stir well.
- Add whole wheat flour to mixture.
- Spoon the mixture into muffin cups till about 2/3 full. Sprinkle the muffins with rolled oats.
- Bake for about 20 minutes. Do the toothpick trick!