Protein Wheat Bran Muffins

You can never have too many side dish recipes, so give Protein Wheat Bran Muffins a try. This recipe serves 12. One portion of this dish contains around 4g of protein, 10g of fat, and a total of 189 calories. For 48 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up flour, baking soda, egg white, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. 136 people have made this recipe and would make it again. It is brought to you by Citronlimette. Overall, this recipe earns a solid spoonacular score of 58%. If you like this recipe, take a look at these similar recipes: The Best Whole Wheat Bran Muffins, Whole Wheat Bran Refrigerator Muffins, and Healthy Cereal Wheat & Bran Muffins.

Servings: 12

 

Ingredients:

1 teaspoon baking powder

1 teaspoon baking soda

1 cup blueberries

1 large egg

1 large egg white

½ cup (65g) all-purpose flour

½ cup packed light brown sugar

¾ cup plain low or non-fat yogurt

2 scoops protein powder ( use your favorite)

½ teaspoon salt

½ cup vegetable oil (I use canola)

2 cups wheat bran

¼ cup (35g) whole wheat flour

Equipment:

muffin tray

oven

baking sheet

bowl

Cooking instruction summary:

Preheat the oven to 350F. Line a 12-cup muffin tin with paper liners.Spread the wheat bran on a baking sheet and toast in the oven for six to eight minutes, stirring a few times so it cooks evenly. Let cool.In a large bowl, mix together the toasted bran, yogurt, and brown sugar.Stir in the oil, egg and egg white.Mix together the flours, protein powder, baking powder, baking soda, and salt, and sift directly into the wet ingredients. Stir until the ingredients are just combined, then mix in the blueberries.Spoon the batter into the muffin tins, making sure the batter fills the tin, and is mounded slightly in each one. Because muffin tins can vary in size, if your tins are larger, make fewer muffins.Bake for 25 to 30 minutes, or until the muffins feel set in the center.

 

Step by step:


1. Preheat the oven to 350F. Line a 12-cup muffin tin with paper liners.

2. Spread the wheat bran on a baking sheet and toast in the oven for six to eight minutes, stirring a few times so it cooks evenly.

3. Let cool.In a large bowl, mix together the toasted bran, yogurt, and brown sugar.Stir in the oil, egg and egg white.

4. Mix together the flours, protein powder, baking powder, baking soda, and salt, and sift directly into the wet ingredients. Stir until the ingredients are just combined, then mix in the blueberries.Spoon the batter into the muffin tins, making sure the batter fills the tin, and is mounded slightly in each one. Because muffin tins can vary in size, if your tins are larger, make fewer muffins.

5. Bake for 25 to 30 minutes, or until the muffins feel set in the center.


Nutrition Information:

Quickview
208k Calories
8g Protein
10g Total Fat
25g Carbs
7% Health Score
Limit These
Calories
208k
10%

Fat
10g
16%

  Saturated Fat
7g
49%

Carbohydrates
25g
8%

  Sugar
11g
13%

Cholesterol
24mg
8%

Sodium
220mg
10%

Get Enough Of These
Protein
8g
17%

Manganese
1mg
66%

Fiber
4g
20%

Selenium
13µg
19%

Phosphorus
183mg
18%

Magnesium
71mg
18%

Iron
1mg
11%

Vitamin B3
1mg
9%

Vitamin B2
0.16mg
9%

Vitamin B6
0.17mg
8%

Vitamin B1
0.12mg
8%

Calcium
78mg
8%

Potassium
247mg
7%

Zinc
1mg
7%

Copper
0.13mg
7%

Folate
23µg
6%

Vitamin K
4µg
5%

Vitamin B5
0.44mg
4%

Vitamin E
0.63mg
4%

Vitamin B12
0.13µg
2%

Vitamin C
1mg
2%

Vitamin A
51IU
1%

covered percent of daily need
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Food Trivia

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