Breads : Muffins Last Updated: Aug 4th, 2009 - 18:56:38 Refrigerator Bran Muffins By Sandra Woodruff  Printer friendly page Yield: 24 muffins 3 cups wheat bran 2 1/2 cups whole-wheat pastry flour 1 cup dark brown sugar* 1 1/2 teaspoons baking soda 2 1/2 cups nonfat or low-fat buttermilk 1 cup water 1/2 cup fat-free egg substitute or 2 large eggs, beaten 1/4 cup plus 2 tablespoons canola or walnut oil 1 cup dark raisins 1/2 cup chopped walnuts (optional) 1. Combine the wheat bran, flour, brown sugar, and baking soda in a large bowl and stir to mix well. Use the back of a spoon to press out the lumps in the brown sugar. 2. Combine the buttermilk, water, egg substitute or egg, and oil and stir to mix. Add the buttermilk mixture to the bran mixture and stir to mix. Fold in the raisins, and if desired, the walnuts. Cover the batter and refrigerate for several hours or for up to 1 week before baking. 3. When ready to bake, preheat the oven to 350 degrees F. Coat the bottoms only of muffin cups with cooking spray, and fill with the batter. Bake for about 20 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean. 4. 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: 157  Carbohydrates: 30 g  Fiber: 5 g    Fat: 4.2 g   Sat. fat: 0.4 g Cholesterol: 1 mg     Protein: 4.3 g    Sodium: 113 mg   Calcium: 47 mg Diabetic exchanges: 2 carbohydrate, 1 fat *To reduce sugar: Replace half of the brown sugar with a sugar substitute (-15 calories, -4 grams carb). © Copyright 2005 by eatsmarttoday.com Top of Page