3 cups bran flakes
1 ¼ cups all-purpose flour
½ cup Splenda
1 ¼ teaspoon baking soda
¼ teaspoon salt
1 egg
1 cup buttermilk
¼ cup salad oil

Method

Preheat oven to 400F.  Grease eight  3-inch muffin-pan cups or sixteen 2 ½- inch muffin-pan cups and set them aside.

In bowl, mix first 5 ingredients.  In small bowl with fork, beat egg, buttermilk and salad oil until they

are thoroughly blended.

Stir in egg mixture into flour mixture just until flour is moistened.  Spoon batter into muffin-pan

cups.  Bake 25 minutes for 3-inch cups, 15 minutes for 2 ½” cups, or until they are lightly browned. 

Immediately remove muffins from pan and let cool on a cooling rack.

Here’s what I do to this recipe:

I double it because I’m too lazy to bake every week. I add a handful of raisins, and various seeds and nuts such as sesame, sunflower, walnuts or almonds, depending what I find in the cupboard.  I’ve even added chocolate chips but not lately.

Almost forgot – I get the little paper muffin cups and stick them in each muffin tin.  No wash-up and the paper looks nice.

Have fun with it and change it up to your liking.  I like this recipe because it doesn’t have a lot of oil.

Tags: almonds, bran, muffins, sunflower seeds, walnuts

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