Number of servings :
Cooking time: 1 ½ hour
Type of meal : | Breads and muffins | Breads and muffins
Special diet : | Vegetarian
375 mL (1-1/2 cups) unprocessed wheat bran
125 mL (1/2 cup) whole-wheat flour
7 mL (1-1/2 tsp) baking soda
2 mL (1/2 tsp) salt
50 mL (1/4 cup) vegetable oil
50 mL (1/4 cup) packed light brown sugar
1 egg white
250 mL (1 cup) low-fat (1.5%) buttermilk
1 banana, diced
125 mL (1/2 cup) crunchy bran nugget cereal
Preheat the oven to 200°C (400°F). Line a 6 cm (2-1/2 inch) muffin tin with paper liners. On a baking sheet with sides, bake the bran for 15 minutes or until lightly toasted. Leave the oven on. In a medium bowl, stir together the toasted bran, the flour, baking soda, and salt.
In another medium bowl, with an electric mixer, beat the oil and sugar until well combined. Add the egg and egg white, one at a time, beating well after each addition. Alternately fold the flour mixture and the buttermilk into the egg mixture, beginning and ending with the flour mixture. Fold in the banana and cereal. Spoon the batter into the prepared muffin cups and bake for 20 minutes or until a cake tester inserted in the centre of a muffin comes out clean. Cool for 10 minutes in the pan on a rack, then transfer to the rack to cool completely.
Serve warm or at room temperature.
Makes 12 muffins.
Imported on 2011-01-20 16:41:26 — Original ID:281