* Exported from MasterCook *
Muffins, Wheat Bran
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Food Processor Hand Made
Low Fat Muffins/Rolls
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Nonstick cooking spray
1/2 cup boiling water
1/4 cup butter -- cut up
1 1/2 cups unprocessed wheat bran
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg -- lightly beaten
1 cup buttermilk
3/4 cup packed light brown sugar
2 teaspoons vanilla
Add-In: -- (optional)
Prep: 25 min
Bake: 15 min 400F
Cool: 5 min
Serving Size: 1 muffin
Servings: 12
Preheat oven to 400F. Coat twelve 2 1/2" muffin cups with cooking
spray or line with paper bake cups; coat bake cups with cooking
spray. Set pan aside.
In a small bowl combine the boiling water and butter, stirring until
butter is melted. Stir in 1/2 cup of the wheat bran until moistened.
In a medium bowl stir together the remaining 1 cup wheat bran, the
flour, baking powder, baking soda, and salt. In a large bowl combine
egg, buttermilk, brown sugar, and vanilla. Stir the bran-butter
mixture and the flour mixture into egg mixture just until moistened.
If desired, fold Add-In(s) into batter. Spoon batter into the
prepared muffin cups, filling each three-fourths full. Bake for 15 to
20 minutes or until a wooden toothpick inserted in the centers comes
out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove
from muffin cups; serve warm. If desired, serve with
Chocolate-Hazelnut and Cherry Topping.
ADD-IN(S):
Date-Apple Muffins: For every 1 cup of batter, fold in 2 tablespoons
chopped pitted dates and 2 tablespoons finely chopped, peeled apple.
Carrot-Raisin Muffins: For every 1 cup of batter, fold in 1/4 cup
finely shredded carrot and 1/4 cup golden raisins.
Nutty Chocolate Chip Muffins: For every 1 cup of batter, fold in 1/4
cup semisweet chocolate pieces and 1/4 cup chopped walnuts or pecans.
If desired, sprinkle batter in muffin cups with additional chopped
nuts, pressing lightly to adhere.
CHOCOLATE-HAZELNUT AND CHERRY TOPPING:
To serve, spread each warm muffin with 1 tablespoon
chocolate-hazelnut spread, such as Nutella, and sprinkle with 1
teaspoon snipped dried cherries.
TO MAKE AHEAD:
Prepare as directed through Step 3. Divide batter among three 1-quart
freezer bags or 1-cup airtight containers. Seal and freeze for up to
1 month. To serve, thaw one or more portions of batter at room
temperature for 30 minutes, massaging bag(s) or stirring batter
occasionally. Continue as directed in Step 4.
Source:
"BETTER HOMES AND GARDENS"
S(Internet Address):
http://www.bhg.com/recipe/wheat-bran-muffins/
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Per Serving (excluding unknown items): 194 Calories; 5g Fat (21.8%
calories from fat); 5g Protein; 35g Carbohydrate; 4g Dietary Fiber;
29mg Cholesterol; 347mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
NOTES : 2017 - 1122