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"My husband requests these hearty bran muffins for breakfast, but they're also a super snack," writes Elizabeth Probelski of Port Washington, Wisconsin. "These muffins prove that low-fat food doesn't have to be boring."
This recipe is:
Quick
Diabetic Friendly
Nutritional Analysis: 1 muffin equals 105 calories, 1 g fat (trace saturated fat), trace cholesterol, 158 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchange: 1-1/2 starch.
Originally published as Moist Bran Muffins in Taste of Home February/March 2001, p17
Big Batch Baked GoodsWe 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
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
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Reviewed on Feb. 25, 2011 by christyberry
These are good. They are quite dense and not too sweet. I think they would be great split with butter on them and eaten with soup and salad rather than as a snack.
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