Buttermilk Cinnamon Wheat Bran Muffins

Wake up to a warm, fibre-filled Buttermilk Cinnamon Wheat Bran Muffin with a hint of cinnamon and maple flavour. Serve with a protein source and a piece of fruit for a balanced breakfast.

Why don’t we talk about fibre for a bit shall we?

Before we do that you should know that I’m writing this while watching the “Weight Loss” episode of The Office and it’s equal parts hilarious and cringe-worthy. However watching Dwight try to hammer a nectarine into the vending machine is the highlight of my day.

Anyways, fibre – super duper important and super duper lacking in a lot of people’s diets. Why is fibre so important? Needless to say, the list goes on… but let’s start with the key three – 1. Fibre helps to keep the digestive system happy and healthy, 2. Fibre can help to lower cholesterol, 3. It can help with blood sugar control. To learn more about fibre and your fibre needs visit EatRight Ontario here.

I’ve used wheat bran specifically for this recipe because it is a source of insoluble fibre. Insoluble fibre is the one that helps to promote bowel regularity and prevent constipation. What more could you ask for in a breakfast muffin really?

Another thing that I wanted to focus on with this recipe was decreasing the sugar content. I’ve substituted some of the sugar for milled flax, which I do in many of my baking recipes. To add a little bit more sweetness and added flavour I’ve also added 1-2 tablespoons of either maple syrup or honey. The recipe works with 1 or 2 tablespoons so it depends on your taste preferences.

A Seasonal Kitchen

Serves 1 muffin

Buttermilk Cinnamon Wheat Bran Muffins

Wake up to a warm, fibre-filled muffin with hints of cinnamon and maple flavour. Serve with a protein source and a piece of fruit for a balanced breakfast.

20 minPrep Time

18 minCook Time

38 minTotal Time

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Ingredients

• 1 cup buttermilk (homemade = 1 cup of milk + 1 tablespoon vinegar, combine and let sit for 1 min)
• 1.5 cups wheat bran
• ½ cup packed brown sugar
• ¼ cup milled flaxseed
• 1/3 cup vegetable or canola oil
• 1 teaspoon vanilla extract
• 1-2 tablespoon maple syrup or honey (depending on how sweet you like it)
• 1 large egg
• 1 cup all-purpose flour (or ½ cup all-purpose flour + ½ cup whole wheat flour)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ¾ cup raisins (optional)

Instructions

1. Preheat oven to 375 degrees Fahrenheit and line muffin tins with paper liners or non-stick spray.
2. Combine buttermilk and wheat bran in a medium size bowl. Stir together and let soak for about 5 minutes.
3. In a separate bowl, add brown sugar, milled flaxseed, vegetable oil, vanilla extract, maple syrup/honey and egg. Mix until well combined. Add this mixture to the buttermilk/wheat bran bowl, stir together.
4. Add the flour, baking soda, baking powder, cinnamon and salt. Stir until just combined. Gently fold in raisins.
5. Bake for 18 minutes or until a tester placed into the middle of a muffin comes out clean.

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http://www.aseasonalkitchen.com/buttermilk-cinnamon-wheat-bran-muffins/

*Please note that nutritional information is approximate based on data found in the Nutrifox plugin

References:

EatRight Ontario, Focus on Fibre (2016). https://www.eatrightontario.ca/en/Articles/Fibre/Focus-on-Fibre.aspx