This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
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
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.
Servings: 6 | Serving size: 1 muffin
Cooking Time: 45 Minutes
This recipe can easily be multiplied. 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 300°F.
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 375°F.
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.
Serving size: 1 muffin
|Calories 257||Calories from Fat 28|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 59g||20%|
|Dietary Fiber 10g||42%|
|Vitamin A 2%||Vitamin C 7%|
|Calcium 16%||Iron 23%|
|Vitamin K 2 mcg||Potassium 456 mg|
|Magnesium 58 mg|