Cherry-Pecan Bran Muffins

Cherry-Pecan Bran Muffins

Makes 16 muffins

Toasting the wheat bran and pecans brings out their rich flavors in these hearty muffins.

  • 2 cups wheat bran
  • 1 cup chopped pecans
  • 1 cup raisins
  • 1 1/4 cups water, divided
  • 1 (6-ounce) carton plain nonfat yogurt
  • 1/2 cup pure maple syrup
  • 1/4 cup expeller-pressed canola oil
  • 6 tablespoons unsweetened applesauce
  • 1 egg
  • 3/4 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dried cherries
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Preheat oven to 350°F. Oil 16 muffin cups with cooking spray or line with paper liners. Spread bran and pecans on a large rimmed baking sheet and toast in the oven for 10 minutes, stirring once halfway through. Meanwhile, put raisins and 1/2 cup water in a small pot, cover and simmer over medium-low heat until the water is absorbed, 10 to 12 minutes. Transfer raisins to a blender. Add remaining water, yogurt, syrup, oil, applesauce and egg and blend until smooth.

In a large bowl, mix together toasted bran and pecans, flour, baking powder, baking soda, salt and cherries. Pour liquid ingredients from the blender over dry ingredients and stir until just combined. Scoop batter evenly into the prepared muffin tins and bake for 25 to 30 minutes or until a toothpick inserted in the center of a muffin comes out free of crumbs. Remove from oven and cool slightly before serving.

Nutritional Info: 
Per Serving:Serving size: 1 muffin, 210 calories (80 from fat), 9g total fat, 1g saturated fat, 15mg cholesterol, 180mg sodium, 33g carbohydrate (6g dietary fiber, 17g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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