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Almond Bran Muffins Recipe

Almond flavor takes center stage in these moist treats sent by Sandra Castillo. "I decided to make up my own version of bran muffins, and this recipe was the tasty result," explains the Sun Prairie, Wisconsin baker.

This recipe is:

Diabetic Friendly

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Almond Bran Muffins Recipe

Prep: 20 min. Bake: 20 min.

Yield: 12 Servings

20 20 40

Ingredients

1-3/4 cups All-Bran
1-1/4 cups fat-free evaporated milk
1/4 cup unsweetened applesauce
1/4 cup butter, melted
1/2 teaspoon almond extract
1 cup whole wheat flour
1/4 cup packed brown sugar
1-1/2 teaspoons baking powder
1-1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
2 egg whites, lightly beaten

Directions

In a bowl, combine the bran, milk, applesauce, butter and almond extract; let stand for 5 minutes. Meanwhile, combine the dry ingredients in a large bowl; stir in egg whites and bran mixture. Fill muffin cups coated with cooking spray two-thirds full.
Bake at 350° for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutritional Analysis: One muffin equals 151 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 219 mg sodium, 26 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Almond Bran Muffins in Quick Cooking November/December 2003, p55

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas