Food > Recipe Directory > Courses/Meal Type > Breakfast > Rye Bran Muffins
Rye Bran Muffins Recipe
Rye Bran Muffins
As a quick and healthy breakfast or as a snack, these rye muffins make delicious use of this ancient grain that has been essential to the diet of northern Europeans for millennia.
Ingredients
- 1-1/4 cups (300 mL) whole rye flour
- 3/4 cups (175 mL) whole wheat flour
- 1/2 cup (125 mL) wheat bran
- 1-1/4 tsp (6 mL) baking powder
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) baking soda
- 1 egg
- 1-1/4 cups (300 mL) buttermilk
- 1/3 cup (75 mL) vegetable oil
- 1/4 cup (60 mL) liquid honey
- 2 tbsp (30 mL) fancy molasses
- 3/4 cups (175 mL) chopped walnut
- 3/4 cups (175 mL) currant
- 1/4 cup (60 mL) oat flakes (rolled oats)
Preparation
In large bowl, whisk together rye and wheat flours, bran, baking powder, salt and baking soda. In separate bowl, whisk together egg, buttermilk, oil, honey and molasses; pour over flour mixture. Sprinkle with walnuts and currants; mix together just until combined.
Scoop batter into 10 greased or paper-lined muffin tins. Sprinkle with oats. Bake in centre of 375F (190C) oven until tops are crisp and skewer inserted in centre comes out clean, about 22 minutes.
Makes 10 muffins.
- Serving(s)
- 10
| Per muffin: about | |
|---|---|
| Calories | 305 |
| Protein | 8 g |
| Fat (total) | 15 g |
| Sat. Fat | 2 g |
| Carbohydrate | 41 g |
| Fibre | 6 g |
| Cholesterol | 20 mg |
| Sodium | 305 mg |
| Calcium | 9 % RDI |
| Iron | 19 % RDI |
| Vitamin A | 1 % RDI |
| Vitamin C | 2 % RDI |
| Folate | 11 % RDI |
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Source
Homemakers Magazine: September 2006
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