Bran Muffins
Servings
6Serving size
1 muffinThis recipe can easily be multiplied. Muffins will keep for 24 hours in a plastic bag. To freeze muffins, wrap individually and remove from bag for 20 minutes to thaw. Slice in half and reheat in an oven that has been preheated to 300°F.
Ingredients
| 1 1/2 cup Fiber One Cereal, Original Bran, High Fiber Cereal Made With Whole Grain |
| 1/2 cup 2% milk |
| 1/4 cup Reduced fat buttermilk |
| 1 large Egg yolk(s) |
| 1 Tbsp. Unsalted butter |
| 1/2 cup Applesauce (unsweetened) |
| 1/2 cup Z-Sweet / Stevia |
| 2/3 cup Enriched all purpose white flour |
| 2/3 cup Whole wheat flour |
| 1 tsp. Baking powder |
| 1/4 tsp. Baking soda |
| 1/4 tsp. Salt |
| 1/2 tsp. Ground nutmeg |
| 3 large Egg white(s) |
| 1 cup, packed Raisins |
Instructions
Preheat oven to 375°F.
Cream together the egg yolk and canola oil until smooth. Add the applesauce and the Z-Sweet and whisk until smooth.
Sift the all-purpose flour, whole wheat flour, baking powder, baking soda, salt and nutmet into the mixing bowl.
Sprinkle the raisins over the top of the flour mixture and then fold the flour and raisin mixture together with the bran mixture.
Whisk the egg whites until white and frothy (they should about triple in volume). Fold the egg whites into the muffin mixture until they are just blended in.
Line a standard size muffin tin with 6 muffin papers and fill each muffin paper with an equal amount of batter. Bake for 20 - 25 minutes.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Frank Zappa was right! Muffins are great. These are a light bran muffin with a subtle sweetness. All that with over 1/4 of the fiber you need in a whole day.