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The first bran muffins I made tasted like cardboard. I wasn’t surprised – I expected them to taste this way. But I was determined to tweak the recipe I had and make light, airy, delicious bran muffins. I had to experiment a few times, allowing the bran to soften in a liquid before adding it to the batter, using buttermilk instead of milk and brown sugar for richer flavor. The result? Tasty, light, nutty bran muffins that even the picky eater eats happily (well, I told her they’re “brown sugar muffins” just in case, which technically isn’t even a lie).

Makes 14 muffins
New quantity:RecalculateShopping List

Total time: 35 minutes
Prep: 10 minutes
Bake: 15 minutes
Cool: 10 minutes

Ingredients
1 cup wheat bran
1 cup low fat buttermilk
1/4 cup canola oil
2 large eggs
3/4 cup (packed) brown sugar
1 tablespoon pure vanilla extract
1 1/4 cups whole-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon ground cinnamon

Directions
1. Preheat oven to 350 degrees F. Spray 14 muffin cups with nonstick spray.

2. In a small bowl, using a fork, mix together the wheat bran and buttermilk. Let stand for 10 minutes, while you prepare the other ingredients.

3. In a medium bowl, whisk together oil, eggs, sugar and vanilla. In a small bowl, whisk together flour, baking soda, baking powder, salt and cinnamon.

4. Stir buttermilk/bran mixture into egg mixture. Add flour mixture, mixing just until combined. Spoon batter into prepared muffin cups.

5. Bake 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool 5 minutes in pan before inverting onto a wire rack. Cool 5 minutes more before enjoying.

Nutrition per muffin
Calories 144.0
Total Fat 5.1 g
Saturated Fat 0.6 g
Cholesterol 27.1 mg
Sodium 179.6 mg
Total Carbohydrate 27.3 g
Dietary Fiber 3.1 g
Sugars 16.7 g
Protein 3.5 g
Weight Watchers Points Plus: 4 points

More Healthy Recipes:

• Huevos Rancheros
• Multigrain French Toast
• Whole-Wheat Cranberry Pancakes