For a quick, portable breakfast, keep these bran muffins on hand in the freezer. In the morning, heat a muffin in the microwave, grab a banana and yogurt or milk, and you’re ready to go.
Prep Time: 20 minutes
Baking Time: 15 minutes
Cooling Time: 5 minutes
Yield: 8 muffins
Nonstick cooking spray
1 cup whole bran cereal (strands, not flakes or buds)
½ cup chopped dried California apricots
½ teaspoon grated fresh ginger (optional)
1⁄3 cup boiling water
¾ cup whole-wheat flour
3 tablespoons packed Splenda® Brown Sugar Blend
½ teaspoon baking soda
¼ teaspoon baking powder
1 egg, slightly beaten
½ cup buttermilk
2 tablespoons canola oil
- Preheat oven to 400° F. Lightly coat eight 2½-inch muffin cups with nonstick spray. Combine cereal, apricots and, if desired, ginger in large bowl. Add boiling water; let stand about 5 minutes or until cereal and apricots are softened.
- Meanwhile, combine flour, brown sugar blend, baking soda and baking powder in small bowl. Stir together egg, buttermilk and oil in another small bowl.
- Stir buttermilk mixture into cereal mixture. Add flour mixture; stir just until moistened (batter will be lumpy).
- Spoon batter into prepared muffin cups. Bake about 15 minutes or until toothpick inserted near centers comes out clean. Cool on wire rack for 5 minutes, then remove from cups. Serve warm.
Per Serving (1 muffin):
calories: 150; 45 calories from fat
total fat: 5 g; 0.5 g saturated fat, 0 g trans fat
cholesterol: 25 mg
sodium: 140 mg
total carbohydrates: 24 g
fiber: 4 g
sugars: 10 g
protein: 4 g
vitamins: vitamin A (10% DV), vitamin C (4% DV)
minerals: calcium (6% DV), iron (10% DV)
exchanges: 1.5 starch, 0.5 fat