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.
Total TimePrep/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 in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Editor's NoteIf using frozen raspberries, use without thawing to avoid discoloring the batter.
Nutrition Facts1 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
Feb 10, 2009
I don't know but I think I am going to try these and sub in blueberries. :)
Feb 10, 2009
There's an asterisk (*) next to the raspberries, but no explanation as to what its for. Anyone know?