Breakfast

Back Into Bran Muffins is for Breakfast.

Back Into Bran Muffins takes 10 minutes to prepare.

Back Into Bran Muffins takes 20 minutes to cook.

Back Into Bran Muffins makes 12 servings.

The ingredients for Back Into Bran Muffins are:

2 cups (3oz/86g) wheat bran
1 cup (5oz/141g) oat bran
1 cup (6oz/170g) whole wheat flour
2 teaspoons (12g) baking soda
1 teaspoon (6g) baking powder
1/2 teaspoon (4g) salt
2 large eggs
2/3 cup (5oz by weight/156g) milk
2/3 cup (5-1/2oz/156g) yogurt
1/3 cup (2-1/4oz/65g) canola oil
1/3 cup (3-3/4oz/108g) molasses or cane syrup
1/3 cup (3-3/4oz/108g) honey
1 teaspoon (6g) vanilla extract (optional)

Here is how you make Back Into Bran Muffins:

Place oven rack in middle of oven and heat oven to 375 degrees. Grease a standard size muffin pan (I use canola oil and a silicone pastry brush) or line cups with paper liners (which makes cleaning up a breeze).Combine wheat bran, oat bran, whole wheat flour, baking soda, baking powder, and salt in a large bowl and set aside. Combine eggs, milk, yogurt, canola oil, molasses, and honey in a small bowl and mix well. (Note: you can use all honey or all molasses instead if desired.) Pour wet ingredients into dry ingredients and mix with a rubber spatula just until combined.Generously fill muffin cups with batter. (I use a stainless steel scoop--these also work great for portioning out cookie dough.) Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool muffins in pan for 10 to 15 minutes, then carefully remove from pan and serve warm, or let cool on a wire rack.Enjoy them plain, drizzled with a little honey, or spread with peanut butter and a slather of your favorite jam (apricot is very nice, as is strawberry--right now I'm loving Trader Joe's Organic Reduced Sugar Preserves). Store muffins in an airtight container for up to 3 days or freeze. (I think they taste even better the second day.) Defrost muffins at room temperature, or in the microwave if you are in a hurry.These definitely taste very "healthy". They are a great breakfast on the go and super yummy though. I always throw a bag of frozen blueberries in (blueberries out of season right now or I would use the real thing!)I got the recipe at:http://foodiefarmgirl.blogspot.com/2007/02/back-into-bran-muffins.htmlNumber of Servings: 12Recipe submitted by SparkPeople user GORGEOUS26.

The nutritional information for Back Into Bran Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 194.1

• Total Fat: 8.0 g
• Cholesterol: 41.1 mg
• Sodium: 382.3 mg
• Total Carbs: 31.1 g
• Dietary Fiber: 6.0 g
• Protein: 5.6 g