Ingredients
- lace oven rack in middle of oven and heat oven to 375 degrees.
Grease a standard size muffin pan (I use canola oil and a silicone
pastry brush) or line cups with paper liners (which makes cleaning
up a breeze).
Combine wheat bran, oat bran, whole wheat flour, baking soda,
baking powder, and salt in a large bowl and set aside. Combine
eggs, milk, yogurt, canola oil, molasses, and honey in a small
bowl and mix well. (Note: you can use all honey or all molasses
instead if desired.) Pour wet ingredients into dry ingredients and
mix with a rubber spatula just until combined.
Generously fill muffin cups with batter. (I use a stainless steel
scoop--these also work great for portioning out cookie dough.)
Bake until a toothpick inserted in the center comes out clean,
about 20 to 25 minutes. Cool muffins in pan for 10 to 15 minutes,
then carefully remove from pan and serve warm, or let cool on a
wire rack.
Enjoy them plain, drizzled with a little honey, or spread with peanut
butter and a slather of your favorite jam (apricot is very nice, as is
strawberry--right now I'm loving Trader Joe's Organic Reduced Sugar
Preserves). Store muffins in an airtight container for up to 3 days or
freeze. (I think they taste even better the second day.) Defrost muffins
at room temperature, or in the microwave if you are in a hurry.
Description
Find And Rate Low Calorie, Healthy Recipes At SparkRecipes. Plus Use Our Free Recipe Calculator To Find The Calories, Carbs, Fat, And Protein In Your Recipes.
Spark Recipes
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter