Whole Grain Bran Muffins INGREDIENTS 1 3/4 cups wheat bran (about 4 1/4 ounces) 1 cup whole pitted dates (about 6 ounces) 3/4 cup fresh orange juice 1 cup fat-free buttermilk 1/2 cup mashed ripe banana (about 1 medium) 2 tablespoons butter, melted 2 tablespoons canola oil 1 teaspoon vanilla extract 4.5 ounces whole-grain pastry flour (about 1 cup) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 2 large eggs, lightly beaten Cooking spray Preparation 1. Preheat oven to 350°. 2. Spread bran on a baking sheet. Bake at 350° for 8 to 10 minutes or until lightly browned, stirring once. 3. Combine dates and juice in a medium saucepan over medium heat; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; uncover and let stand 5 minutes. Place date mixture in a food processor or blender; process until smooth. Add buttermilk and next 4 ingredients (through vanilla); process until smooth. 4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, bran, baking powder, and next 3 ingredients (through salt) in a medium bowl, stirring with a whisk. Add date mixture to bran mixture, stirring just until moist. Add eggs, stirring just until combined. Place 12 muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into muffin cups. Bake at 350° for 28 minutes or until a wooden pick inserted in center of muffins comes out clean. Remove muffins from pan; cool on a wire rack. Sidney Fry, MS, RD
Posted on: Wed, 21 Jan 2015 20:31:00 +0000
Trending Topics
Recently Viewed Topics
© 2015