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Special Diet Information

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

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

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 Godís 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. These are a light bran muffin with a subtle sweetness. All that with over 1/4 of the fiber you need in a whole day.

Baking Muffins

I have been very disappointed in using non-stick muffin tins.  They work well to keep the crown of the muffin from sticking, but the muffins donít pop out of the tin very well.  

The little paper liners work great, but you will be much happier using foil baking cups.  The muffin doesnít stick to the foil like it does with paper baking cups, leaving you with a nearly perfect muffin.


 

Raisin Bran Muffins



Servings = 6 | Serving size =1 muffin

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3.

Muffins will keep for 24 hours in a plastic bag. To freeze muffins wrap individually and remove from bag for 20 minutes to thaw. Slice in half and reheat in an oven that has been preheated to 300įF.

1 1/2 cups Fiber One Bran Cereal
1/2 cup 2% milk
1/4 cup low-fat buttermilk
1 large egg yolk
1 tsp canola oil
1/2 cup unsweetened applesauce
1/2 cup Splenda or stevia
2/3 cup all purpose flour
2/3 cup whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp ground nutmeg
3 large egg whites
1 cup seedless raisins

Place the bran cereal, milk and buttermilk in a mixing bowl. Let the mixture stand for about 20 minutes until the bran is softened. Using a whisk mash the bran until it is well blended into the milk and forms a paste. There will be some larger pieces. This is OK.

Preheat oven to 375įF.

Cream together the egg yolk and canola oil until smooth. Add the applesauce and the Z-Sweet or Splenda and whisk until smooth.

Sift the all-purpose flour, whole wheat flour, baking powder, baking soda, salt and nutmet into the mixing bowl.

Sprinkle the raisins over the top of the flour mixture and then fold the flour and raisin mixture together with the bran mixture.

Whisk the egg whites until white and frothy (they should about triple in volume). Fold the egg whites into the muffin mixture until they are just blended in.

Line a standard size muffin tin with 6 muffin papers and fill each muffin paper with an equal amount of batter. Bake for 20 - 25 minutes.

Nutrition Facts

Serving size = 1 muffin

Servings = 6

.

Amount Per Serving

Calories 257 Calories from Fat 28
  % Daily Value
Total Fat 3g 5%
    Saturated Fat 1g 4%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 37mg 12%
Sodium 333mg 14%
Total Carbohydrates 59g 20%
    Dietary Fiber 10g 42%
    Sugars 20g  
Protein 9g  
Vitamin A 2% Vitamin C 7%
Calcium 16% Iron 23%
Vitamin K 2 mcg Potassium 456 mg
Magnesium 58 mg