Preheat oven to 425 degrees. Lightly spray or line one muffin tin, set aside.
In a small glass measuring cup or bowl, whisk together the "buttermilk", yogurt, egg, oil, brown sugar, and vanilla.
In a separate mixing bowl whisk together the bran, flour, baking powder, baking soda, salt and cinnamon. Gradually pour in the wet ingredients into the bowl of dry ingredients, mixing just until combined. Gently fold in the berries, dried fruit or nuts.
Scoop the batter into the prepared pan, dividing evenly between the wells. Place in the oven and bake for 14-16 minutes or until the tops are golden brown and spring back when touched. Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
*I opted for making my own "low-fat buttermilk" by adding 1 tbsp. of lemon juice to 1 c. of 1% milk and allowed it to sit for 5 minutes before using it.
**If you like your muffins on the sweeter side, add an additional 1 tbsp. of brown sugar.
***You can use only whole-wheat flour, only all-purpose flour, or a ½ c. whole-wheat flour + ½ c. all-purpose flour. They taste great no matter what you use!
-Any fresh fruit is a great addition to these muffins! We've used raspberries, blueberries, apples and peaches. We also like adding in coconut and chopped pecans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1270g)|
|Recipe Makes: Servings|
|Calories from Fat: 3339 (67%)|
|Amt Per Serving||% DV|
|Total Fat 371g||495 %|
|Saturated Fat 197.5g||988 %|
|Monounsaturated Fat 115g|
|Polyunsanturated Fat 34.1g|
|Cholesterol 805.3mg||248 %|
|Sodium 2377.1mg||82 %|
|Potassium 4693mg||124 %|
|Total Carbohydrate 490.9g||144 %|
|Dietary Fiber 144.5g||578 %|
|Sugars, other 346.4g|
|Protein 66.1g||94 %|
Powered by: USDA Nutrition Database
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: 4992
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