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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 79g Recipe makes 12 muffins) |
||
| Calories 182 | ||
| Calories from Fat 64 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.1g | 10% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 263mg | 10% | |
| Potassium 264mg | 7% | |
| Total Carbohydrate 29.4g | 9% | |
| Dietary Fiber 4.0g | 16% | |
| Sugars 13.7g | ||
| Protein 3.8g | 7% | |
Ingredients
- 1 1/2 cups wheat bran
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup brown sugar, plus
- 1 tablespoon brown sugar
- 1/2 teaspoon vanilla
- 2 small bananas, mashed
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup raisins
Directions
1
*1 cup milk with 1 tablespoons lemon juice may be substituted for 1 cup buttermlk.2
Preheat oven to 375 degrees.3
Mix together wheat bran and buttermilk; let stand ten minutes or so.4
Combine vegetable oil, egg, brown sugar, vanilla and bananas, then add to buttermilk/bran mixture.5
Mix together flour, baking soda, baking powder and salt.6
Add to first mixture and stir until just blended.7
Add raisins and spoon into greased or lined muffin tins.8
Bake for 15-20 minutes and enjoy! :).
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Browse similar recipes by category
- Course > Breakfast
- Course > Lunch/Snacks
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > North American > United States
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Occasion > Taste/Mood > Sweet
- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Denise in da Kitchen
On May 17, 2009
Wow! These are so moist and flavorful! Best of all they allowed me to use up my old bananas and the rest of the buttermilk in my fridge! The only change I made was to use crushed raisin bran in place of the wheat bran and I did have to use white flour. No matter, though as they turned out great! Thanks Sugar for this great new favorite!
From: Chef #1058954 Tricia D.
On Dec 5, 2008
Great recipe although I 'tweaked' yours (just as you did with the original....lol).....didn't have any raisins, so used sultanas....ran out of wholemeal flour, so topped up with whole bran....couldn't find the vanilla, so left it out, but they turned out lovely and moist and tasty. Greatly appreciate your recipe as my husband has high cholesterol and I'm always looking for new ways to make his food less mundane and whole bran is the way to go. Any more tips would be greatly appreciated. Cheers, Tricia.
From: LonghornMama
On Apr 30, 2007
Absolutely fantastic! More than 5 stars! Healthy yet light and moist. I make lots and lots of muffins, and eat them most mornings for breakfast on the run. This one is a wonderful combination of good tasting and good for you. You'd never know it was lower in fat (with lowfat buttermilk or soured milk, the fat grams would be lower than what's listed to the left). I'll definitely make these again! Thanks for sharing the recipe!
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