Herb-Bran Muffins
Partner these custom muffins (pick your favorite herb) with a frittata or omelet.
Ingredients
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Nonstick cooking spray
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1- 1/2 cups all-purpose flour
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1 cup whole bran cereal
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2 tablespoons grated Parmesan cheese
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1 tablespoon sugar
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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2 teaspoons snipped fresh basil, dill, rosemary, thyme, sage, or chives
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2 beaten egg whites or 1 beaten egg
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1 cup buttermilk
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1/4 cup cooking oil
Directions
1.
Line muffin pan with paper liners or lightly coat ten to twelve 2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a large bowl stir together the flour, cereal, Parmesan cheese, sugar, baking powder, baking soda, and desired herb. Make a well in the center of the flour mixture.
2.
In a small bowl combine egg whites or egg, buttermilk, and cooking oil. Add all at once to flour mixture. Stir just until moistened (batter will be lumpy).
3.
Spoon batter into muffin cups; set aside. Bake in a 400 degree oven about 20 minutes or until golden. Cool on a wire rack about 5 minutes. Remove muffins from pan; serve warm. Makes 10 to 12 muffins.
Nutrition information
Calories 162, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 23 mg, Sodium 200 mg, Carbohydrate 22 g, Fiber 3 g, Protein 5 g. Daily Values: Vitamin A 12%, Vitamin C 0%, Calcium 0%, Iron 15%. Exchanges: Starch 1.5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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