My grandfather is diabetic and my grandmother is constantly creating recipes to accommodate his dietary needs and ensure that he lives a healthy lifestyle. She told me about this recipe that she found on the back of the Hodgson Mill Wheat Bran Box and then adapted to fit my grandfather's needs and taste buds.

She substitutes 1 cup of SPLENDA for the suggested 1 cup of brown sugar and she adds fresh blueberries and nuts for more texture and flavor. When I tried it, I kept the brown sugar and added mashed bananas, but you could add any fruit of your liking. If you are weary of artificial sweeteners or want to keep them to a minimum, try using 1/2 cup of artificial sweetener like SPLENDA or Truvia and 1/2 brown sugar. Not only are these muffins low in calories, they are high in fiber and great for your digestive system. Oh - and they are very tasty! They are perfect for breakfast or a sweet craving any time of day. Thanks Grandma!



3 Cups Wheat Bran

1 Cup Boiling Water

1 Cup Brown Sugar (or sub artificial sweetener)

1/2 Cup Butter

2 1/2 Cups Flour

2 tsp Baking Soda

1 tsp Salt

2 Eggs, Beaten

2 Cups Buttermilk

Preheat over to 400 degrees.

Mix 1 Cup wheat bran with 1 cup boiling water; stir and let water absorb into bran. In a separate bowl blend sugar and butter. Measure and combine flour, baking soda and salt. Combine the moist bran with beaten eggs, the remaining 2 cups of bran, buttermilk, sugar-butter mixture and flour mixture. Stir until well blended. Fold in any nuts or fruit at this point.

Spoon into muffin tins and bake for 15 min or or until a toothpick is inserted and comes out clean.

You can store the batter in the refrigerator in an airtight container for 2-4 weeks.