I’ve only had one truly outstanding bran muffin at a restaurant, so I wanted to create an awesome version I could enjoy at home. These came about by trial and error. They are moist, healthy—full of grains and fruits— and so tasty!
—NANCY RENS PRESCOTT, AZ
PREP: 25 MIN. • BAKE: 20 MIN. • MAKES: 1 1/2 DOZEN
1 1/2 cups bran flakes
1/3 cup boiling water
1 cup whole wheat flour
1 cup all-purpose flour
3/4 cup packed brown sugar
1/3 cup quick-cooking oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup buttermilk
1/2 cup unsweetened applesauce
2 tablespoons molasses
3/4 cup fresh or frozen blueberries
3/4 cup pitted dried plums, coarsely chopped
1/4 cup slivered almonds
2 tablespoons honey
1. Preheat oven to 375°. In a small bowl, combine bran flakes and boiling water; set aside.
2. Whisk together flours, brown sugar, oats, baking powder, baking soda and salt. In another bowl, whisk together the egg, buttermilk, applesauce and molasses; stir in bran mixture. Add to the dry ingredients, stirring just until moistened. Fold in blueberries, plums and almonds.
3. Coat muffin cups with cooking spray; fill three-fourths full. Drizzle with honey. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Note: If using frozen blueberries, do not thaw to avoid discoloring the batter.
Per muffin: 155 cal., 2g fat (0 sat. fat), 12mg chol., 166mg sod., 33g carb. (17g sugars, 2g fiber), 3g pro.
Diabetic Exchanges: 2 starch.