Miniature Bran Muffins


It’s time to breathe a big sigh of relief because we all made it through the holiday season and are well into the New Year! That means we battled out holiday parties and family meals that were no doubt filled with our favorite treats. For me, this included sweet potato cheesecake, mashed potatoes, macaroni and cheese… the list could go on. I don’t know about you, but my body is ready for a break from these sugar and butter laden treats.

That’s why I’m turning to a lighter recipe for this January. Enter these delicious miniature bran muffins. At 40 calories a piece, these muffins are the perfect thing to give you a little morning boost without wasting the typical 400-500 calories that can be found in most muffins. I like to make a big batch and then freeze them individually in plastic wrap. That way all you need to do is pop a few in the microwave for 20 seconds and voila, a no fuss snack ready in seconds!

This recipe uses Truvia baking blend, which is a low-calorie alternative to using sugar in your baking recipes. It’s a mixture of Truvia and regular sugar made specifically for baking. It’s not for everyone, some people think it has a strange aftertaste, and others are opposed to artificial sweeteners. If you find you don’t like the taste, it’s easy to convert to a full-sugar recipe. One half cup of Truvia baking blend can be replaced with one cup of regular sugar. You can easily substitute 6 tablespoons of real sugar in this recipe!

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Miniature Bran Muffins

Servings: 24 • Size: 1 mini muffin • Calories: 40 • Fat: 0 g • Carbs: 7.0 g • Fiber: 2.0 g • Protein: 2.0 g • Sugar: 1.0 g • Sodium: 132.0 g

1 1/2 cups wheat bran
1 cup nonfat milk
1/2 cup unsweetened applesauce
1 egg
3 tablespoons Truvia baking blend
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Place a rack in the middle of the oven and preheat to 375 degrees F. Grease miniature muffins cups.

Mix together wheat bran and milk, and let stand for 10 minutes. In a large bowl, mix together applesauce, egg, sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended.

Scoop into muffin cups. Bake in preheated oven for 6-10 minutes, or until tops spring back when lightly tapped.

Heather’s Helpful Hints
Once the batter is mixed, put your muffins in the preheated oven right away. Batters like this one that use baking powder and baking soda need to be baked immediately so the leavening power is not lost.

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Sweet Potato Cheesecake

Happy New Year to everyone! I always love January 1st because it’s a time when anything seems possible. Want to lose 15 pounds? No problem. Plan to run a marathon? Easily accomplished. Hope to take your dream vacation? Just book those tickets. All joking aside, no one can deny the sense of limitless possibilities that we feel come January of each year.

I go back and forth with setting resolutions. In 2014 my goal was to read the Bible and I was proud to accomplish that feat. Last year I took a break and didn’t have an official resolution. I’m taking a similar approach this year and don’t have any big resolution planned. One thing that I did take some time to do was think a little about what types of baking-related goals I’d like to tackle on Sweet Precision this year. My list below sums up some of my thoughts for the upcoming year.

2016 Baking Goals

But let’s take a moment to chat about the delicious sweet potato cheesecake that I made for this Sweet Precision post. Matthew and I spent the holidays in Minnesota this year and (as always) it felt like the time went by way too quickly. I made this sweet potato cheesecake to bring with us to a family get together. I’ve posted it before, but this really is one of my top five favorite recipes. You can find the previous post and recipe at this Sweet Precision link. Enjoy!