Best Bran Muffins
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




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

Preparation

1 Heat the oven to 500 F. 2 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. 3 In another large mixing bowl, beat together the brown sugar, molasses, egg whites, and buttermilk or yogurt. 4 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.

About


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.