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Raspberry Bran Muffins

 Raspberry Bran Muffins
"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.
12 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Nutritional Facts: 1 muffin equals 122 calories, 5 g fat (trace saturated fat), trace cholesterol, 127 mg sodium, 18 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.