From Greenbush, Michigan, Anita Kay Brown shares these moist, sweet muffins with a decadent taste. She writes, “Over the years, I’ve altered the recipe to reduce sugar and fat. Even after the changes, they’re always a hit!”
Buttermilk Bran Muffins
Splenda Sugar Blend
Buttermilk Bran Muffins
Prep Time
20 min
Cook Time
15 min
Yield
22 muffins
Ingredients
- 1 cup All-Bran
- 2 cups buttermilk, divided
- 1-1/2 cups raisin bran
- 2-3/4 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup sugar blend
- 1/4 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 2 large egg whites, room temperature
- 1/2 cup unsweetened applesauce
- 1/4 cup canola oil
Directions
- In a small bowl, combine All-Bran and 1 cup buttermilk; let stand for 5 minutes. Stir in raisin bran; let stand 5 minutes longer.
- Meanwhile, in a large bowl, combine the flour, sugar, sugar blend, brown sugar, baking powder, baking soda and salt. In another bowl, combine the egg, egg whites, applesauce, oil and remaining buttermilk. Stir into dry ingredients just until moistened. Stir in bran mixture.
- Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts
1 each: 169 calories, 3g fat (0 saturated fat), 11mg cholesterol, 165mg sodium, 33g carbohydrate (17g sugars, 2g fiber), 4g protein.
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