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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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It's only bran because there's no flour in the recipe. My BF was following a diet by a French nutritionist Docteur Pierre Dukan, and the only carb he could eat was bran, so using other bran muffin recipes as inspiration, I finally settled on this one. I have surprisingly received compliments from other dinner guests (even during my experimentation phase), so I thought I'd post my finalized recipe. Ingredients:
1 cup oat bran |
1 cup wheat bran |
1 teaspoon baking soda or 1 teaspoon baking powder |
1 cup nonfat plain yogurt |
1 egg |
1 egg white (optional) |
salt |
herbs |
Directions:
1. Preheat oven to 375°F.
2. Oil muffin pan. I usually spray each cup with a little bit of basil olive oil.
3. Mix oat and wheat bran with baking soda/powder. Add salt or herbs to taste for savory muffins.
4. In a separate bowl, mix yogurt and egg. Add an egg white for more moist muffins. Beat together well.
5. Blend the yogurt mixture into bran mixture.
6. Spoon into muffin pan.
7. Bake for 10 to 20 minutes, depending on the size of each muffin. Overbaking can result in dry muffins (which aren't necessarily bad).
8. Notes: I've added chopped onions and bell peppers, or baked them as a single loaf. Many variations have turned out well. Next time, I'll try a sweet version with orange peel and vanilla extract.
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