Alexandra's Kitchen · by Alexandra Stafford★ 4.9
Nancy Silverton’s Bran Muffins
NUTRITION · PER SERVING55M COOK
CAL 11%·PRO 9%
CARBS 35G61% OF CAL
6G FIBER0G ADDED0G INTRINSIC10G OTHER19G TOTAL SUGAR
FAT 10G41% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Wholesome bran muffins made with wheat bran and raisins, enriched with brown sugar and brightened by orange zest. A hearty breakfast choice from a renowned baker.
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View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups (125g) wheat bran
- 1 1/2 cups (190g total) dark raisins
- 1 1/2 cups (370ml total) water
- 1/2 cup (120g) buttermilk or plain low-fat yogurt (I used buttermilk)
- zest of one orange
- 1/2 cup (105g) packed light brown sugar
- 1/2 cup (125ml) vegetable oil (I used canola)
- 1 large egg
- 1 large egg white
- 1/2 cup (65g) flour
- 1/4 cup (35g) whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
At a glance
PER SERVING · TIME 55M
CAL 11%·PRO 9%
CARBS 35G61% OF CAL
6G FIBER0G ADDED0G INTRINSIC10G OTHER19G TOTAL SUGAR
FAT 10G41% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 229mg
- Total sugar
- 19g
- Added sugar
- ≥8g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 292mg
- Calcium
- 43mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 229MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.