Bran & Fruit Muffins Recipe

Name: Bran & Fruit Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat pastry flour; ½ teaspoon salt; 1 tablespoon baking powder; ¼ teaspoon baking soda; ¼ cup Splenda Sugar Blend for Baking; ½ cup light brown sugar; 2 cups unprocessed wheat bran; 2 cups nonfat milk; 2 tablespoons vinegar; 2 eggs; ¼ cup melted butter; ¾ cup dried cranberries; ½ cup dried apricot; ½ cup walnuts; ½ cup millet

Servings: persons

2 cups whole wheat pastry flour
½ teaspoon salt
1 tablespoon baking powder
¼ teaspoon baking soda
¼ cup Splenda Sugar Blend for Baking
½ cup light brown sugar
2 cups unprocessed wheat bran
2 cups nonfat milk
2 tablespoons vinegar
2 eggs
¼ cup melted butter
¾ cup dried cranberries
½ cup dried apricot
½ cup walnuts
½ cup millet

1
Preheat oven to 375.
2
Combine milk and vinegar, set aside.
3
Finely chop cranberries, apricots and walnuts and place in a large bowl.
4
Add Flour, salt, baking powder, baking soda, sugars, wheat bran, and millet.
5
Toss to coat fruit.
6
Add eggs and butter to the milk mixture.
7
Pour egg mixture into flour, do not overmix.
8
Scoop into muffin pans that have been sprayed with pam.
9
Bake 20-25 minute.

720

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 15 ingredients. The key ingredients include: 2 cups whole wheat pastry flour, ½ teaspoon salt, 1 tablespoon baking powder, ¼ teaspoon baking soda, and more.

Yes, Bran & Fruit 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.

Bran & Fruit Muffins

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