Bran Muffins

Melody U.

By
@ElfiePoo

As a diabetic, while fiber is important, the carbs are a killer. Wheat bran is an insoluble fiber...meaning it is not absorbed and does not affect the blood sugar. I usually have 2 of these with my coffee for breakfast. Note: These are not low carb, but do fit into the traditional diabetic diet. Yummy!


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Serves:

6-12

Prep:

20 Min

Cook:

15 Min

Method:

Bake

Ingredients

1 1/2 c
wheat bran
1 c
buttermilk
1/2 c
vegetable oil
1 large
egg
1/3 c
brown sugar
1/2 tsp
vanilla extract
1 c
all purpose flour
1 tsp
baking soda
1 tsp
baking powder
1/2 tsp
salt
1 tsp
cinnamon

Directions Step-By-Step

1
Preheat oven to 375 deg F. Spray 12 cup muffin pan with cooking spray. Muffins cook differently (are dryer) when cooked in paper liners.
2
Stir together wheat bran and buttermilk. If you don't have buttermilk, take 1 cup *whole* milk and remove 1 Tbs. Then stir in 1 Tbs lemon juice and let sit for 10 minutes. Set wheat bran and buttermilk mixture aside for 10 minutes.
3
Whisk dry ingredients together for at least 30 seconds. Set aside. In separate bowl, whisk together vanilla, oil and egg. Then whisk in brown sugar.
4
Add wheat brown/buttermilk mixture to the dry ingredients and stir just until the flour is incorporated. Do not overstir or beat too hard as this will make tough muffins.
5
Divide into 12 muffin cups. Bake for 15-20 minutes. I check at 15 minutes (if top looks dry) by inserting a toothpick in the center of one of the muffins. If it comes out clean, they're done. You don't want to overbake muffins. They may not be burned, but they'll be less moist.
6
Tip muffins onto a wire rack and cool (or serve warm). I usually have to use a small fork and gently lift the muffin from the edge to release.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Diabetic
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #fiber, #muffins