Raspberry Bran Muffins Recipe

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Raspberry Bran Muffins Recipe

Read Reviews
1 2 1
Publisher Photo
"Consider this recipe when you're looking to bring a healthy addition to the breakfast table," suggests Suzanne McKinley from Lyons, Georgia. These wholesome not-too-sweet muffins have a golden brown crust.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup wheat or oat bran
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup egg substitute
  • 1 cup fat-free milk
  • 1/4 cup canola oil
  • 1 cup fresh or frozen unsweetened raspberries

Directions

In a large bowl, combine the flour, bran, sugar, baking powder and salt. In another bowl, beat egg substitute, milk and oil; stir into dry ingredients just until moistened. Gently fold in raspberries.
Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Bake at 400° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.
Originally published as Raspberry Bran Muffins in Quick Cooking July/August 2001, p60

Nutritional Facts

1 each: 122 calories, 5g fat (1g saturated fat), 1mg cholesterol, 127mg sodium, 18g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 1 cup all-purpose flour
  • 1 cup wheat or oat bran
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup egg substitute
  • 1 cup fat-free milk
  • 1/4 cup canola oil
  • 1 cup fresh or frozen unsweetened raspberries
  1. In a large bowl, combine the flour, bran, sugar, baking powder and salt. In another bowl, beat egg substitute, milk and oil; stir into dry ingredients just until moistened. Gently fold in raspberries.
  2. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Bake at 400° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.
Originally published as Raspberry Bran Muffins in Quick Cooking July/August 2001, p60

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Reviews forRaspberry Bran Muffins

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HDMac_WA User ID: 226085 80496
Reviewed Feb. 10, 2009

" I don't know but I think I am going to try these and sub in blueberries. :)
"

MY REVIEW
hervin02 User ID: 374628 88964
Reviewed Feb. 10, 2009

"There's an asterisk (*) next to the raspberries, but no explanation as to what its for. Anyone know?"

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