Enter your search terms  Submit search form
drgourmet.com Web

  Email To A Friend
  Print This Recipe
  Add To My Recipe Box

           

 

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

Some people... Some people like cupcakes exclusively, while myself, I say there is naught nor ought. There be nothing so exalted on the face of God’s gray earth as that prince of foods… The muffin!

Frank Zappa, Musical baker

The refrigerator light goes on...

These muffins can be made with stevia instead of Splenda. Use 12 packets of Truvia brand for each 1/2 cup of Splenda. Z Sweet brand measures like sugar so you will need 1/2 cup of that product.

Frank Zappa was right! Muffins are great.

 

Bran Muffins

Servings = 8 | Serving size =1 muffin

Cooking Time = 30 Minutes

Muffins will keep for 24 hours in a plastic bag.
To freeze these healthy muffins, wrap them individually. Remove from bag and allow 20 minutes to thaw.
Slice in half and reheat in an oven that has been preheated to 300°F.

1 1/2 cups	Kellog's All-Bran Flakes
1 cup	2% milk
1 cup	all purpose white flour
1/2 cup	Splenda
1/2 tsp	salt
2 1/2 tsp	baking powder
1 large	egg
1 Tbsp	grapeseed oil
1/4 cup	unsweetened applesauce

Place the bran and milk in a mixing bowl. Let the mixture stand for about 20 minutes until the bran is softened.

Preheat oven to 375°F.

Sift the flour, granulated sugar, salt and baking powder into the mixing bowl. Whisk together with the bran mixture.

Add the egg, oil and applesauce and whisk until smooth. Do not over mix.

Line a muffin tin with muffin papers and fill each muffin paper with an equal amount of batter. Bake for 20 minutes.