Recipe: ‘Bran’ new day muffins

Bakery or store-bought muffins or breakfast bars can be a time-saving breakfast option, but are often high in fat, low on nutrition, and can provide nearly the same amount of added sugar as one can of pop!

This recipe keeps nutrients in focus while relying on tender raisins to provide natural burst of sweetness – with a touch of honey.

Serves: 12 (1 muffin per serving)

Ingredients

• 1 ½ cup wheat bran
• 1 ½ cup buttermilk (no buttermilk? Just combine 1 ½ cup skim or 1% milk with 1 Tbsp lemon juice!)
• 1 cup whole wheat flour
• ¼ cup wheat germ
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt – optional
• 1 cup raisins
• 1-2 Tbsp honey (to personal taste)
• 2 tsp vanilla extract
• 1 Tbsp grated orange zest (the zest of about half a medium orange)
• ¼ cup boiling water
• 1/3 cup canola oil ( or try a canola-olive oil blend)
• 1 egg

Directions

1. Mix together wheat bran and buttermilk in a large bowl; set aside to let stand while preparing other ingredients (or about 10 minutes).
2. Combine raisins, honey, and boiling water in a bowl; set aside.
3. Preheat oven to 375°F (190° C). Lightly oil muffin cups or line with paper muffin liners.
4. In a separate bowl, sift together flour, baking soda, baking powder and salt.
5. Add raisin mixture, oil, egg, orange zest and vanilla to the buttermilk/bran mixture, and stir well to combine.
6. Stir flour mixture into buttermilk mixture, just until all ingredients are blended.
7. Spoon batter into the 12 prepared muffin cups.
8. Bake for 15 to 20 minutes -just until a toothpick inserted into the center of a muffin comes out clean.
9. Cool and enjoy!

These muffins provide nearly 150% more fibre, 60% less saturated fat, and 90% less added sugar (for less than half the calories) of the average bakery store-bought muffin.

Breakfast tip: Short on time? Pair one of these muffins with ¾ cup plain 0-1% m.f greek yogourt and ½ cup berries for a quick and nutritious start to your day!