Raspberry Bran Muffins Recipe
- 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.
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.
Reviews for Raspberry Bran Muffins
" I don't know but I think I am going to try these and sub in blueberries. :)
"There's an asterisk (*) next to the raspberries, but no explanation as to what its for. Anyone know?"