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:
covered percent of daily need
