2 Month Bran Muffins(Low Cholesterol!)
These low-cholesterol bran muffins are moist, hearty, and lightly sweet, perfect for a healthy breakfast or snack that appeals to whole grain lovers and those on a heart-healthy diet.
Ingredients
Instructions
- Combine 2 cups of All Bran cereal with 2 cups of boiling water and let stand.
- In a separate bowl, mix together the canola oil, sugar, Egg Beaters, and buttermilk.
- Sift together the unbleached flour, salt, and baking soda.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Stir in the remaining dry All Bran cereal.
- Stir in the soaked All Bran mixture.
- Store the batter in a tightly covered container in the refrigerator for up to 2 months.
- Spoon the batter into a muffin pan sprayed with oil or oiled, filling about 2/3 full.
- Bake at 400°F for 20 minutes.
Tips & Substitutions
For a touch of sweetness, consider adding a cup of raisins or nuts to the batter before baking. You can also substitute half of the sugar with applesauce for a healthier option. If you don't have buttermilk on hand, mix one cup of milk with a tablespoon of vinegar and let it sit for a few minutes. This will create a similar acidity that helps the muffins rise.
Serving Suggestions
These muffins are perfect for breakfast or as a snack. Serve them warm with a spread of butter or cream cheese for added richness. They pair beautifully with a side of fresh fruit or a yogurt parfait. For a delightful brunch experience, include them alongside Cranberry Cream Cheese Mold.
Storage & Reheating
Store any leftover batter in a tightly sealed container in the refrigerator for up to 2 months. When you're ready to bake, simply scoop the desired amount into a muffin pan and bake. If you have baked muffins left, keep them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
Nutrition & Diet Analysis (per serving)
Each serving of 2 Month Bran Muffins(Low Cholesterol!) contains roughly 505 calories, with 4g protein, 48g carbohydrates, and 34g fat. It is an excellent source of iron (85% of the Daily Value), vitamin C (40% of the Daily Value), and calcium (32% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 519mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular eggs instead of Egg Beaters?
Yes, you can substitute regular eggs for Egg Beaters. Use 1/4 cup of Egg Beaters for each egg. However, the Egg Beaters provide a lower cholesterol option, so if you're aiming for a healthier recipe, consider sticking with them or using egg whites.
What can I do if I don't have unbleached flour?
If unbleached flour is unavailable, you can use all-purpose flour as a substitute. The texture may be slightly different, but it will still yield delicious muffins. You can also try using whole wheat flour for a nuttier flavor and added fiber.
How do I know when the muffins are done baking?
To check if the muffins are done, insert a toothpick into the center of one muffin. If it comes out clean or with a few crumbs attached, they are ready. If the toothpick has wet batter on it, bake for a few more minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).