Browned Butter Whole Wheat Muffins

Saw this recipe for Browned Butter Whole Wheat Muffins in the March issue of Cooking Light and I’ve been in the mood for muffins (plus have had extra points at the end of weekdays so I thought I’d give this a go). Unbelievabley, other than the Wheat Bran, I had all the ingredients in house. Though I substituted white whole wheat flour for the flour and 2% plain fage greek yogurt for the lowfat yogurt, everything else stayed the same.  These came in at 5 Weight Watchers Smart Points which isn’t horrible but I can tell you as a breakfast, I doubt that 5 point muffin will hold me until lunch. However, as a dessert or snack in may work – we will see.

Ingredients

• 6 ounces white whole-wheat flour
• 1/4 cup wheat bran
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1 7oz container fage 2% plain yogurt
• 1/2 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1 medium ripe banana, mashed
• 1 large egg

Directions

Preheat oven to 375 degrees. Spray a 12 count muffin tin with non-stick spray or line with paper cups. I actually lined my pan and then sprayed the cups (to be safe).

Mix flour, wheat bran, baking powder, soda and salt in a large bowl with a whisk or fork.

Melt the butter in a small saucepan and cook until slightly browned – careful you don’t want to go too long or it can burn. Mix the remaining ingredients with the butter and pour into dry ingredients. Stir until combined.

Scoop the batter evenly into the muffin cups. I used my Pampered Chef large scoop for this and it worked out to be 1 slightly heaping scoop per muffin cup. Bake for 22 minutes (or until toothpick inserted in center comes out clean). Let cool for a few minutes in tin and then turn out to cool on wire rack (honestly, I didn’t bother with that; they are sitting on my counter).