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Add a photoI concocted this recipe from ingredients I like a lot. How can you go wrong with wheat bran, buttermilk, walnuts and honey? Half of the walnuts are reserved, get sprinkled on top of the muffin batter, and the subsequent toasting deepens their flavor considerably. I use 100% whole wheat pastry flour for muffins and cookies for the nutrition boost and to lend a more tender crumb, but you can substitute all-purpose or regular whole wheat flour if desired. No buttermilk? Just substitute 3/4 cup low fat milk soured with 2 teaspoons of white vinegar or lemon juice.
Ingredientes
- 3/4 cup buttermilk
- 1 large egg, beaten
- 3 tablespoons canola oil
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- 1 cup wheat bran cereal (I used All-Bran)
- 1 cup 100% whole wheat pastry flour
- 1 teaspoon baking soda
- Dash salt
- 2/3 cup broken walnut pieces, divided
- Vegetable spray
Direcciones
- Combine buttermilk, egg, oil, honey and vanilla in medium size mixing bowl. Stir in wheat bran cereal and allow bran to soften for five minutes in the mixture.
- Preheat oven to 375 degrees.
- Add whole wheat flour, baking soda, salt and 1/3 cup of the walnut pieces into buttermilk mixture stirring just until moistened.
- Portion muffin dough into vegetable-sprayed 12-cup muffin pan. Sprinkle tops with remaining 1/3 cup walnut pieces.
- Bake about 15 minutes, until muffins are lightly browned on bottoms.
- Remove from pan and cool on wire rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 12 servings | |
| Calories 132 | |
| Calories from Fat 55 | 42% |
| Total Fat 6.35g | 8% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 18mg | 6% |
| Sodium 154mg | 6% |
| Potassium 103mg | 3% |
| Total Carbs 17.14g | 5% |
| Dietary Fiber 1.8g | 6% |
| Sugars 7.33g | 5% |
| Protein 3.33g | 5% |
