Heat oven to 325 degrees Fahrenheit and coat a 12-cup muffin tin with nonstick spray.
In a small mixing bowl, whisk together the buttermilk, oil, honey, egg and zest. In a large mixing bowl, whisk together the bran, flour, baking powder, baking soda and salt. Pour the wet mixture into the dry mixture and mix until just combined (a few remaining streaks of flour are fine). Gently fold in the berries.
Working quickly, divide the batter between the 12 muffin cups. Sprinkle each muffin top with turbinado sugar.
Bake muffins for about 20 minutes, rotating pan halfway through baking for even browning, until a toothpick inserted into the center of muffins comes out with just a few crumbs attached. Let muffins cool in pan on a wire rack for 10 minutes before removing from tin.
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|Serving Size: 1 (1141g)|
|Recipe Makes: 1|
|Calories from Fat: 2719 (77%)|
|Amt Per Serving||% DV|
|Total Fat 302.1g||403 %|
|Saturated Fat 181.5g||908 %|
|Monounsaturated Fat 77.2g|
|Polyunsanturated Fat 19.6g|
|Cholesterol 961.4mg||296 %|
|Sodium 2786mg||96 %|
|Potassium 4715.1mg||124 %|
|Total Carbohydrate 273.2g||80 %|
|Dietary Fiber 153.6g||615 %|
|Sugars, other 119.6g|
|Protein 72.1g||103 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3543
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