Bran And Currant Muffins – a delicious recipe with vegetable oil, unprocessed wheat bran, prune juice, nonfat yogurt, currants, molasses. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 400. Lightly oil nine standard size muffin cups, or line them with paper liners.
2
Combine wheat bran, prune juice, yogurt, currants, molasses, oil, egg, and vanilla in a large mixing bowl. Let stand for 10 minutes.
3
Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. DO NOT OVERMIX.
4
Spoon batter into muffin cup, filling each about 3/4 full. Bake in the centre of the oven for 20 minutes.
5
Turn muffins out of pan, and let them cool on a rack.
6
Per serving: 187 calories, 7 g. fat, 24 mg. cholesterol, 26 g carbohydrate, 200 mg. sodium, 7 g protein, 6 g. dietary fibre.
265
kcal
Calories
15
g
Fat
25
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1 cup unprocessed wheat bran, 1/2 cup prune juice, 1/2 cup plain nonfat yogurt, and more.
Yes, Bran And Currant 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
