Fruit and Nut Buttermilk Bran Muffins
My fruit and nut bran muffins are a lighter, fluffier take on the classic fiber rich muffins from the 70s. Customize them with your favorite dried fruits and crunchy nuts of choice.
Servings: 12 muffins
Ingredients
- 3/4 cup wheat bran
- 3/4 cup oat bran
- 1 1/4 cups buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 2/3 cups packed brown sugar
- 1 tsp vanilla extract
- 1/2 cup chopped nuts
- 1/2 cup (heaping) mixed dried fruit, chopped if necessary
- 1 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F.
- Spray a 12-cup muffin pan, or fill with paper liners.
- Whisk together the brans, buttermilk, oil, egg, sugar, and extract in a mixing bowl, making sure that the egg gets beaten as you whisk. Set aside for 10 minutes.
- Fold the fruit and nuts into the mixture, then hold a sieve or mesh strainer over the bowl and sift in the flour, baking powder, baking soda and salt into the batter. Mix well.
- Fill muffin cups nice and full. You may only get 10 muffins if you fill them full.
- Bake for 20 minutes or until a toothpick comes out without batter clinging to it. Don't over bake.
- Cool slightly then remove the muffins from the tin and cool on a rack. They can be frozen after they've cooled, if you want, just wrap them individually, and well.
Nutrition
Calories: 222 kcal · Carbohydrates: 30 g · Protein: 5 g · Fat: 11 g · Saturated Fat: 2 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 16 mg · Sodium: 224 mg · Potassium: 219 mg · Fiber: 3 g · Sugar: 14 g · Vitamin A: 63 IU · Vitamin C: 1 mg · Calcium: 72 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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