Natural Bran Muffins

"These are a dense, high fiber muffin. Excellent heated in the microwave for a few minutes."
 
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photo by CoffeeB photo by CoffeeB
photo by CoffeeB
photo by PaulaG photo by PaulaG
photo by PaulaG photo by PaulaG
Ready In:
35mins
Ingredients:
12
Yields:
30 muffins
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ingredients

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directions

  • Preheat oven to 375°F.
  • Prepare non-stick muffin tin by spraying with cooking spray.
  • Mix the oat bran and boiling water in a large bowl, set aside.
  • In a small bowl, combine egg whites, sugar, buttermilk, oil and fruit.
  • Add egg white mixture to oat bran and mix until blended.
  • Combine flours, baking soda and cinnamon.
  • Add dry ingredients to oat bran, stirring just until blended.
  • Spoon batter into prepared muffin tin.
  • Bake 15 to 20 minutes.
  • All of the muffins can be cooked at one time and frozen for later use or the batter keeps for several weeks when stored covered in the refrigerator.

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Reviews

  1. rmgniagara
    Just a comment. When I think of natural bran I think of 'natural wheat bran' not 'natural oat bran'.
     
  2. Angela R.
    Great recipe! You can anything to this. Spices, nuts, fruit! Only changes is I used Unsweetened Soy Milk (same amount) and Organic Cane Sugar (I use this in ALL of my baking, same amounts. You would never know the difference.) I also used baking cups and forgot to spray them. DON'T FORGET this step ;)
     
  3. CoffeeB
    Excellent tasting muffin with lots of good things for you. I too always have a muffin stash on hand in my freezer and so I was glad to see this recipe that made LOTS. I actually got 24 good sized muffins. They don't raise much and so I needed to fill the cups to almonst full. I used 2 cups oat bran and 1 cup wheat bran. Also omitted the dates and included 1/4 cup of craisins with the 1/4 cup raisins. A lovely change-of pace from the normal bran muffin. Being a real cinnamon freak, I upped the amount to 1t. Made for ZaarStars.~
     
  4. Chef to my coworkers
    Tried this recipe this weekend and had fabulous results. I replaced the sugar with Splenda, omitted the dates, and used a combination of oat and wheat bran and they came out wonderfully. (Couldn't even tell a sugar substitute was used.) Was looking for a high-fiber, lower-sugar substitute for my morning pastry habit, and these are PERFECT! Not overly sweet, not dry at all, and they really do taste better than you would think a bran muffin would! =o)
     
  5. Kittencalrecipezazz
    I made these mufins using one whole egg and two egg whites which worked fairly well. They are a denser muffin, next time I will reduce the whole wheat flour and increase the white flour slightly. Thanks Paula!....Kitten
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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