`The Works` Muffins

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Prep Time 30 mins
Cook Time 24 mins
Total Time 50 mins
Servings 24
Calories 230 kcal


Calories: 230 kcalCarbohydrates: 37 gProtein: 6 gFat: 8 gSaturated Fat: 1 gCholesterol: 20 mgSodium: 230 mgFiber: 6 g


  • 3 cup Whole wheat flour
  • 2 cup Bran cereal toasted
  • 1 cup Flaxseed ground
  • 1 cup Packed brown sugar
  • teaspoon Baking Soda
  • ½ teaspoon Salt
  • 2 cup Buttermilk low fat, cultured
  • 1 cup Water
  • 2 each Large eggs beaten
  • ½ cup Canola oil
  • ½ cup Honey
  • ¼ cup Light molasses


  • 1. Preheat oven to 400 degrees F. Line two 12-cup muffin pans with paper liners and spray with vegetable spray.
  • 2. In a large bowl, mix together whole wheat flour, bran cereal, ground flaxseed, brown sugar, baking soda, and salt.
  • 3. In a separate bowl, use a whisk or electric mixer to mix buttermilk, water, eggs, oil, honey, and molasses until smooth. Make a well in center of mixed dry ingredients and pour in buttermilk mixture. Use a wooden spoon to mix just until incorporated. Stir well, then add optional additions of your choice.
  • 4. Bake at 400 degrees F for 20 to 24 minutes, until a toothpick inserted in the center of a muffin comes out clean. Let cool in pan 5 minutes, then remove to a cooling rack. Serve warm or at room temperature.
  • Note: For the optional additions, be sure to use a total of 1 cup - for example, 1 cup raisins, or 1/2 cup dried cranberries plus 1/2 cup pumpkin seeds.
  • Optional Additions: Apple, grated Dried fruit (raisins, cranberries, cherries, chopped apricots) Crystallized ginger, chopped Chopped walnuts Sliced almonds Pumpkin or sunflower seeds
  • Source: Hannaford fresh Magazine, September - October 2007
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