Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Blueberry | 1 cup (148g) | 84 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- • 11 oz. (3 cups) bran cereal
- • 2 1/2 cups low-fat buttermilk
- • 12 oz. (1 1/2 cups) non-fat plain yogurt
- • 12 oz. (3 cups) all-purpose flour
- • 2 1/2 Tbsp. baking powder
- • 1 tsp. baking soda
- • 1/2 tsp. salt
- • 3 oz. (3/4 cup) wheat germ
- • 6 oz. (3/4 cup) egg substitute
- • 3/4 cup unsulfured molasses
- • 3/4 cup maple syrup
- • 4 oz. (1/2 cup) brown sugar
- • 1/3 cup canola oil
- • 18 oz. (3 cups) Wild Blueberries
- =
Directions
In large bowl combine bran, buttermilk and yogurt; let stand 15 minutes. Reserve. In separate bowl combine flour, baking powder, baking soda and salt. Stir in wheat germ; reserve. In another bowl blend egg substitute, molasses, syrup, sugar and oil; stir into bran mixture and mix well. Add to flour-wheat germ mixture and mix just to moisten. Fold in Wild Blueberries. Scoop (#20) 1/4-cup batter into each greased 1/3-cup muffin tin (36 total) and bake in 400°F conventional oven or 375°F convection oven 20-25 minutes or until firm to the touch. Serve warm.
Yield: Approximately 36 muffins; Calories per muffin: 143; Calories from fat: 31