Best Bran Muffins


1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups wheat bran
1/4 cup molasses
2 large egg whites
1 cup nonfat buttermilk or plain nonfat yogurt


Heat the oven to 500 F.
In a large mixing bowl, sift together the flour, baking soda, baking powder, and salt. Stir in the bran with a whisk or a long-tined fork.
In another large mixing bowl, beat together the brown sugar, molasses, egg whites, and buttermilk or yogurt.
Add the dry ingredients to liquid ingredients, and stir just to moisten, about 30 seconds. Fill each cup in a 6-cup nonstick muffin tin three-fourths full and place the till in the oven. Reduce the heat to 400 F. and bake until a toothpick inserted in the center of a muffin comes out clean, about 35 minutes. Let the tin cool on a cooling rack for 10 minutes before removing the muffins.




Moist, molasses-y, and deceptively rich, these muffins are "best" because they're also fat free, but amply full of flavor, nourishment, and fiber, plus a good source of calcium, Iron and vitamins B1, B2, B3, B6. Do ahead: you can mix the batter the night before, then refrigerate. Stir lightly before pouring into the tin. Refrigeration/freezing. To store, let the muffins cool completely on the rack. Seal them inside a plastic bag, and refrigerate or freeze. Refrigerate up to 1 week. Freeze up 6 months. Time to prepare: 10 minutes. Total time: 45 minutes. Cooking Time: 35minutes.


6.0 servings


Friday, December 10, 2010 - 1:02am


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