Raspberry Bran Muffins

Name: Raspberry Bran Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 dozen.
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

"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.

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 in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Editor's Note

If using frozen raspberries, use without thawing to avoid discoloring the batter.

Nutrition 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.

Originally published as Raspberry Bran Muffins in Quick Cooking July/August 2001

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HDMac_WA

Feb 10, 2009

I don't know but I think I am going to try these and sub in blueberries. :)
hervin02

Feb 10, 2009

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