Perfect Bran Muffins Recipe

Name: Perfect Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 1 cup 1% low-fat milk; ½ cup canola oil; ¾ cup Splenda sugar substitute; ⅓ cup molasses; ½ teaspoon vanilla extract; 1 ½ cups wheat bran; 1 cup all-purpose flour; ½ cup whole wheat flour; 2 teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup currants

Servings: persons

2 large eggs
1 cup 1% low-fat milk
½ cup canola oil
¾ cup Splenda sugar substitute
⅓ cup molasses
½ teaspoon vanilla extract
1 ½ cups wheat bran
1 cup all-purpose flour
½ cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup currants

1
Preheat oven to 400 degrees F.
2
In a large bowl mix eggs, milk, oil, Splenda, molasses and vanilla.
3
Stir in bran and let soak for 5 minutes to soften bran.
4
In another bowl blend flours, baking powder, baking soda and salt.
5
Add flour mixture to wet ingredients and gently stir in currants.
6
Be careful not to over mix batter.
7
Line a muffin tin with 10 to 12 wrappers, depending on how large you want the muffins.
8
Divide batter between the wrappers and bake for 20 minutes.

684

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 13 ingredients. The key ingredients include: 2 large eggs, 1 cup 1% low-fat milk, ½ cup canola oil, ¾ cup Splenda sugar substitute, and more.

Yes, Perfect 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.

Perfect Bran Muffins

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