Almond Bran Muffins Recipe

3.5 1 3
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Almond Bran Muffins Recipe

Read Reviews
3.5 1 3
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1-3/4 cups All-Bran
  • 1-1/4 cups fat-free evaporated milk
  • 1/4 cup unsweetened applesauce
  • 1/4 cup butter or stick margarine, 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.
Originally published as Almond Bran Muffins in Quick Cooking November/December 2003, p55

Nutritional Facts

1 each: 151 calories, 4g fat (2g saturated fat), 10mg cholesterol, 219mg sodium, 26g carbohydrate (0 sugars, 5g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 1-3/4 cups All-Bran
  • 1-1/4 cups fat-free evaporated milk
  • 1/4 cup unsweetened applesauce
  • 1/4 cup butter or stick margarine, 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
  1. 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.
  2. 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.
Originally published as Almond Bran Muffins in Quick Cooking November/December 2003, p55

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cecilyd User ID: 102990 56806
Reviewed Sep. 7, 2011

"These are delicious, tasty and moist, yet very healthy. Just what I was looking for!"

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