1 cup boiling water
1 cup coarse wheat bran
1/4 cup honey
1/4 cup oil
2 large eggs
1 ½ cups whole wheat pastry flour
1 1/4 tsp baking soda
1 cup sour milk, buttermilk or yogurt
1 cup raisins
1 cup nuts or seeds
PreparationMix bran and water, let sit for 10 min. Mix honey, oil and eggs, then add flour and soda alternately with milk. Stir in bran, raisins and nuts. Fill muffin tins 3/4 full. Bake 350 degrees for 25 min.Makes 18 muffins
Nutrition Notes
Wheat bran is beneficial toward providing digestive regularity and ending constipation because it is very high in dietary fiber. Some people also claim that foods containing wheat bran provide a feeling of fullness. This claim may be true, since wheat bran tends to absorb water and expand in the digestive system.
The nutritional benefits of wheat bran are widely undisputed. A single cup of wheat bran does offer significant nutritional benefit. One cup of wheat bran contains 99% of the US recommended daily allowance (RDA) of fiber, nine grams of protein, and 34% of the RDA for iron. Wheat bran is also high in protein, magnesium, manganese, niacin, phosphorus, zinc and vitamin B6, and is low in fat, with no cholesterol, or sodium.
You can purchase wheat bran in bulk, which makes it quite easy to add to cereals like granola or to baked goods. Wheat bran muffins are a natural choice, but adding wheat bran to pancakes, biscuits, waffles, or even cookies is a great way to bulk up the nutritional value of a food.