Low Cholesterol Brou Muffins
These low cholesterol bran muffins are hearty and mildly sweet, featuring the rich flavor of blackstrap molasses, perfect for a healthy breakfast or snack option.
Ingredients
Instructions
- Sift together unbleached flour, baking powder, and salt; set aside.
- In a mixing bowl, combine brou and milk; stir until mixed.
- Let the mixture stand for about five minutes until cereal is softened.
- Add egg, salad oil, and molasses; beat well.
- Add the sifted dry ingredients, stirring only until combined.
- Evenly distribute butter into six greased muffin tins.
- Bake in a preheated 400°F oven for about 25 minutes or until muffins are golden brown.
Tips & Substitutions
For a lighter version, you can substitute half of the unbleached flour with whole wheat flour. If you prefer a sweeter muffin, consider adding a tablespoon of honey or maple syrup. Ensure the brou is not overly sweet to maintain the intended flavor balance. For a variation, try incorporating chopped nuts or dried fruit. Always check your baking powder for freshness to ensure proper rising.
Serving Suggestions
These Low Cholesterol Brou Muffins are delightful as a breakfast option or a snack. Serve them warm with a spread of low-fat cream cheese or a drizzle of honey for added flavor. They pair beautifully with a side of fresh fruit or yogurt. For a heartier meal, enjoy them alongside a bowl of oatmeal or as part of a brunch spread featuring dishes like Broccoli Cheese Delight.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to two days. For longer storage, you can freeze them for up to three months. To reheat, simply microwave for 15-20 seconds or warm them in the oven at 350°F for about 10 minutes until heated through. This will help maintain their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Low Cholesterol Brou Muffins contains roughly 411 calories, with 6g protein, 84g carbohydrates, and 6g fat. It is an excellent source of iron (27% of the Daily Value) and calcium (24% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1559mg per serving (68% 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 a different type of milk in this recipe?
Yes, you can substitute with almond milk, soy milk, or any other plant-based milk to keep it low cholesterol. Just ensure that the alternative milk is unsweetened to maintain the right flavor profile. Adjust the liquid slightly if needed, as some plant-based milks may have varying consistencies.
What can I use instead of blackstrap molasses?
If you don't have blackstrap molasses, you can use regular molasses or honey as a substitute. However, keep in mind that this may alter the flavor slightly, so adjust the sweetness to your taste. If you prefer a sugar-free option, consider using agave syrup, but remember it will change the taste and texture.
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. Muffins should also be golden brown on top. Avoid overbaking to keep them moist and fluffy.
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).