December 26, 2008

Bran Muffins

Bran Muffins
Adapted from
  • 2 cups white whole wheat flour
  • 1-1/2 cups wheat bran
  • 3/4 teaspoon fine grain sea salt
  • 1-1/4 teaspoons baking soda
  • 2 tablespoons brown sugar
  • 2 cups nonfat organic yogurt
  • 1/4 cup egg whites
  • 1/2 cup honey, preferably a light honey such as clover
  • 2 tablespoons melted Smart Balance Light
  • 1/2 cup dried cranberries


  1. Preheat oven to 425F degrees, racks in the middle.
  2. In a medium bowl, combine the flour, wheat bran, salt, baking soda and sugar.
  3. Beat together the yogurt, egg white, honey, and Smart Balance Light in a second larger bowl.
  4. Add the dry ingredients and fold in until everything comes together. Fold in any optional add-ins, raisins, nuts, and the like. Resist overmixing.
  5. Either grease a mini-muffin tin with butter or line the tin with small muffin papers. Fill each 3/4 full.
  6. Bake 10 -15 minutes, until muffins are golden on top and cooked through. You can also make larger muffins in a standard size muffin pan with this batter, you just need to bake them about 5 minutes longer.