It'd be easy enough to make a meal-replacement shake and call it a night, but I really enjoy making fresh meals. And I also occasionally enjoy baking in the evenings...especially when there is buttermilk in my fridge, asking (begging) to be used.
Boyfriend called on Monday night just as I tucked these muffins into the oven and was about to start dinner. Obvious priorities: bake first, eat later.
I'm happy to be sharing another slightly healthy buttermilk recipe for the finale of "Pursuit of"Buttermilk" week. These muffins are, seriously, a perfect breakfast or snack. They are filling and flavorful, and are a great complement to any fruit or yogurt. And at about 130 calories and 4 grams of protein per muffin, why not have two? Or have them for a late night dinner? Yup, my thoughts exactly.
Also, guess what number blog post this is...
Happy 100th Blog Post to meeeeeeeee!!!!
Buttermilk Bran Muffins
Adapted from Epicurious
Servings: 12 muffins
1 cup unprocessed wheat bran
1 1/3 cup white whole wheat flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup granulated sugar
1/4 cup dark brown sugar
1 1/4 cups reduced fat buttermilk
1/4 cup natural apple sauce
1 1/2 tablespoons canola/vegetable oil
1 teaspoon vanilla extract
- Preheat oven to 350 degrees and spray a 12-muffin baking pan with non-stick spray. In a large bowl, combine bran, flour, baking soda, salt and cinnamon.
- In another bowl, add buttermilk, sugar, apple sauce, oil, egg; and with a handheld mixture, blend for 1-2 minutes until well-combined and frothy.
- Create a well in the dry mixture and pour wet into it. Using a wooden spoon, stir until incorporated, taking care not to over mix.
- Scoop <1/4 cup of batter into each cup of the muffin pan; baking for 15-20 minutes or until a cake tester comes out clean. Cool in pan for 10 minutes, and finish cooling on a cooling rack.