Natural Bran Muffins

PaulaG's Note:

These are a dense, high fiber muffin. Excellent heated in the microwave for a few minutes.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Yield: 30 muffins

• 3 cups oat bran
• 1 cup boiling water
• 3 egg whites
• ¾ cup sugar
• 2 cups buttermilk
• 1⁄3; cup canola oil
• ¼ cup dates , chopped
• ¼ cup raisins
• 1 ½ cups whole wheat flour
• 1 cup white flour
• 2 ½ teaspoons baking soda
• ½ teaspoon cinnamon

Directions:

1. Preheat oven to 375°F.
2. Prepare non-stick muffin tin by spraying with cooking spray.
3. Mix the oat bran and boiling water in a large bowl, set aside.
4. In a small bowl, combine egg whites, sugar, buttermilk, oil and fruit.
5. Add egg white mixture to oat bran and mix until blended.
6. Combine flours, baking soda and cinnamon.
7. Add dry ingredients to oat bran, stirring just until blended.
8. Spoon batter into prepared muffin tin.
9. Bake 15 to 20 minutes.
10. All of the muffins can be cooked at one time and frozen for later use or the batter keeps for several weeks when stored covered in the refrigerator.

Reviews

[CoffeeB]

Excellent tasting muffin with lots of good things for you. I too always have a muffin stash on hand in my freezer and so I was glad to see this recipe that made LOTS. I actually got 24 good sized muffins. They don't raise much and so I needed to fill the cups to almonst full. I used 2 cups oat bran and 1 cup wheat bran. Also omitted the dates and included 1/4 cup of craisins with the 1/4 cup raisins. A lovely change-of pace from the normal bran muffin. Being a real cinnamon freak, I upped the amount to 1t. Made for ZaarStars.~

[Chef to my coworkers]

Tried this recipe this weekend and had fabulous results. I replaced the sugar with Splenda, omitted the dates, and used a combination of oat and wheat bran and they came out wonderfully. (Couldn't even tell a sugar substitute was used.) Was looking for a high-fiber, lower-sugar substitute for my morning pastry habit, and these are PERFECT! Not overly sweet, not dry at all, and they really do taste better than you would think a bran muffin would! =o)

[Kittencalskitchen]

I made these mufins using one whole egg and two egg whites which worked fairly well. They are a denser muffin, next time I will reduce the whole wheat flour and increase the white flour slightly. Thanks Paula!....Kitten