This is a staple…one of my family’s favorites. I’ve made them more times than I can count and have a friend asking me for the recipe so I thought I’d put it here. It’s also good because I keep misplacing the recipe.
I always double the recipe and freeze them individually. They keep really well — you can warm them in the microwa
1 cup wheat bran
2/3 cup all purpose flour, level measuring cup
2/3 cup whole wheat flour
1-1/4 teaspoons baking soda
1/8 teaspoon salt
1-1/4 cup buttermilk
1/2 cup Sugar in the Raw (or any natural sugar)
1/4 cup organic apple sauce, unsweetened (or any that you like – I sometimes use a spicy applesauce for more flavor)
1-1/2 tablespoons canola oil
1 teaspoon vanilla extract
1.Position a rack in the center of the oven and preheat to 350.
2.Lightly spray twelve 2-1/4 x 1-1/2 inch nonstick muffin cups with oil. (I use TJ’s Canola Oil spray).
3.In a medium bowl, whisk the bran, flours, baking soda and salt until well combined. Set aside.
4.In another medium bowl, beat the buttermilk, sugar, applesauce, egg, oil and vanilla until frothy, using a handheld electric mixer at high speed. About 2 minutes.
5.Make a well in the center of the dry ingredients and pour in the buttermilk mixture.
6.Using a spoon, still just until combined. Do not over-mix.
7.Divide the batter equally among the prepared muffin cups.
8.Bake until the tops spring back when pressed gently in the center, about 20 minutes. (These are done for me in 17 minutes.) Do not over-bake.
9.Cool in the pan on a wire rack for 10 minutes before removing from the cups.
10.Serve warm or cool completely on the rack.
I got this recipe years ago from Weight Watchers. I don’t have the nutritional info but each muffin is 2 weight watcher points.ve or let them defrost on their own. It’s a great breakfast on the go.
Original post November 2, 2014