Bran Muffins

Makes 3 Dozen Muffins


4 1/2 cups raw unprocessed bran, divided
1 1/2 cups boiling water
1 1/2 cups whole-wheat flour
1 3/4 cups all-purpose flour
1 tablespoon plus 1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup oil
1/3 cup honey
2 large eggs
2 teaspoons Sweet ‘N Low
3 cups low fat buttermilk
3/4 cups raisins (optional)


In large bowl, stir together 1 1/2 cups bran and boiling water; set aside. In another large bowl, stir together remaining 3 cups bran, all-purpose and whole-wheat flours, baking soda, and salt. In blender or food processor, blend oil, honey, eggs, and Sweet ‘N Low until well mixed. Stir into bran-water mixture. Add buttermilk, raisins and flour mixture, stirring just until blended. Line microwave-safe muffin or custard cups with paper liners. Fill cups about two thirds full. For 6 muffins, bake on high power 2 1/2 to 3 minutes. Muffins are done when they pull away slightly from the sides. Start watching the muffins after 2 minutes so they do not overcook because they will toughen. Cover and refrigerate remaining batter to use as needed. Stir before filling cups. Cooking time may be slightly longer when batter is chilled. Batter keeps 2 weeks.

Nutritional Information

Calories: 105
Sodium: 275mg
Total Carbs: 17g
Dietary Fiber: 4g
Protein: 3g


Recipe courtesy of
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