Baby Bran Muffins Recipe

Name: Baby Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups white whole wheat flour; 1 1/2 cups wheat bran; 3/4 teaspoon fine grain sea salt; 1 1/4 teaspoons baking soda; 2 tablespoons brown sugar; 2 cups nonfat yogurt; 1 egg, lightly beaten; 1/2 cup honey; 2 tablespoons butter, melted; 1 cup fruit, etc, add-ins of your choice (optional)

Servings: persons

2 cups white whole wheat flour
1 1/2 cups wheat bran
3/4 teaspoon fine grain sea salt
1 1/4 teaspoons baking soda
2 tablespoons brown sugar
2 cups nonfat yogurt
1 egg, lightly beaten
1/2 cup honey
2 tablespoons butter, melted
1 cup fruit, etc, add-ins of your choice (optional)

1
Preheat oven to 425F degrees, racks in the middle.
2
In a medium bowl, combine the flour, wheat bran, salt, baking soda and sugar.
3
Beat together the yogurt, egg, honey, and butter in a second larger bowl. Add the dry ingredients and fold in until everything comes together. Fold in any optional add-ins, raisins, nuts, and the like. Resist overmixing.
4
Either grease a mini-muffin tin with butter or line the tin with small muffin papers. Fill each 3/4 full. Bake 10 -15 minutes, until muffins are golden on top and cooked through. You can also make larger muffins in a standard size muffin pan with this batter, you just need to bake them about 5 minutes longer.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups white whole wheat flour, 1 1/2 cups wheat bran, 3/4 teaspoon fine grain sea salt, 1 1/4 teaspoons baking soda, and more.

Yes, Baby Bran Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baby Bran Muffins

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