Breads : Muffins Last Updated: Aug 4th, 2009 - 18:54:05 Blueberry Bran Muffins By Sandra Woodruff  Printer friendly page Yield: 12 muffins 3/4 cup wheat bran 1 cup nonfat or low-fat buttermilk 1 1/4 cups oat bran 1/2 cup dark brown sugar* 1 teaspoon baking powder 1/4 teaspoon baking soda 1 1/2 teaspoons freshly grated lemon or orange rind (or 1/2 teaspoon dried) 1/4 cup fat-free egg substitute or 1 large egg, beaten 2 tablespoons canola oil 1/2 cup dried blueberries 1/3 cup chopped pecans or walnuts 1. Preheat the oven to 350 degrees F.  Place the wheat bran and buttermilk in a large bowl and stir to mix. Set aside for 10 minutes to soften the bran. 2. Place the oat bran, brown sugar, baking powder, baking soda, and lemon or orange rind in a medium bowl, and stir to mix. Use the back of a spoon to press out the lumps in the brown sugar. 3. Add the buttermilk mixture, egg substitute or egg, and oil to the oat bran mixture, and stir to mix. Fold in the blueberries and the pecans or walnuts. 4. Coat the bottoms only of muffin cups with cooking spray, and divide the batter among the cups. Bake for about 15 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. 5. Remove the muffins from the oven, and let sit for 5 minutes before removing from the pan. Cool on wire racks and store in an airtight container. Refrigerate or freeze leftovers not eaten within 24 hours. Nutritional Facts (per muffin) Calories: 140  Carbohydrates: 25 g  Fiber: 3.7 g    Fat: 5.6 g   Sat. fat: 0.6 g Cholesterol: 1 mg     Protein: 3.8 g    Sodium: 103 mg   Calcium: 80 mg Diabetic exchanges: 1 1/2 carbohydrate, 1 fat *To reduce sugar: Replace half of the brown sugar with a sugar substitute (-16 calories, -4 grams carb, -1/4 carbohydrate exchange). © Copyright 2005 by eatsmarttoday.com Top of Page