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MEMOM22 Posts: 5
5/12/12 8:40 P

thank you so much for the time you put into trying to answer my question and you're right they probably discontinued it with all the new bagel flats and deli thins etc.

PRTYBRD SparkPoints: (14,910)
Fitness Minutes: (15,081)
Posts: 200
5/11/12 11:30 P

Looks like they are Thomas brand Toast R Cake Bran Muffins with Raisins. They look just like English muffins. Haven't seen these in my area, but I just did a Google search and found them. Maybe they don't sell them anymore? On the Thomas website they only have corn and apple cinnamon.

http://www.thomas100calorie.com/our-prod
ucts/product.aspx?sku=4812111702

Edited by: PRTYBRD at: 5/11/2012 (23:32)
1GROVES2 Posts: 10,182
4/26/12 11:37 A

I agree that it is probably an English Muffin that is store bought.

TRISHNOODLES Posts: 138
4/22/12 6:18 P

I'm thinking since this says toaster, it is something that you buy in the store.

BAKERYNANA5 SparkPoints: (0)
Fitness Minutes: (0)
Posts: 1
7/19/11 10:58 A

why don;t you say fiber in your recipes, for us girls on weight watchers.

MEMOM22 Posts: 5
7/6/11 1:27 P

margarine OR oil not both

PATIENTSAM Posts: 284
7/6/11 10:55 A

Is the nutrition info really correct for the last recipe? It says it serves 8 but there is 1 cup of oil and 1 cup of melted shortening. The muffins sound great, but it has to make more than 8!

ASK4JJG Posts: 1,795
7/5/11 5:44 P

another:


Raisin Bran Muffins


Ingredients:
1 15-oz box raisin bran
5 cup All-purpose flour
1 1/2 cup Sugar
1 1/2 cup Brown sugar
5 tsp Baking soda
1 tbsp Pumpkin spice
2 tsp Salt
4 Eggs, beaten
1 cup Melted shortening or margarine or 1 cup Vegetable oil
2 tsp Vanilla
1 qt Buttermilk


Instructions:
Mix all ingredients thoroughly. Store in refrigerator in tightly sealed jar. Bake as needed in lightly greased muffin pan for 20- 30 minutes at 425 degrees.

Nutritional info per serving: 88 cal; 2g pro, 15g carb, 3g fat (26%)

Exchanges: 1 bread, .5 fat

formatted 3/24/96 by Lisa Crawford



- - - - - - - - - - - - - - - - - -

Preparation Time: 0:00
Servings: 8



Edited by: ASK4JJG at: 7/6/2011 (19:09)
ASK4JJG Posts: 1,795
7/5/11 5:42 P

This is what I have in my collection, but I haven't tried them:


Bran Muffins
posted by: del
Tuesday, 4 March 2003, at 12:16 p.m.

1/2 cup rolled oats
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup all-bran cereal
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 egg, beaten
1/4 cup vegetable oil
1/2 cup molasses
3/4 cup buttermilk
1 can (8 ounces) crushed pineapple in natural juice, undrained
1/2 cup chopped nuts, dates or raisins

In a mixing bowl, combine first 7 ingredients. Make a well in center. Combine egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix until dry ingredients are moistened. Stir in nuts, dates or raisins. Fill 18 greased muffin cups 2/3 full. Bake at 400 degrees for 12 minutes or until golden brown.

Yield: 18 muffins.

Diabetic Exhcanges: one serving (1 muffin) prepared with nuts: 1 starch, 1/2 fruit, 1 fat:

151 calories, 221 mg. sodium; 16 mg. cholesterol; 22 gm. carbohydrate; 4 gm. protein,
6 gm fat.

Have not tired this recipe. It is one that I cut out of a magazine (looks like Taste of Home type recipe). Personally, I would add 1 tsp. vanilla flavoring. Also, recipe did not say this, but using dates or raisins will increase carb count (both high in carbs). If you do not have buttermilk: Add 1 T. vinegar to measuring cup, fill with milk - put in container - stir & let set at least 5 minutes, stir again before using. My calculations: 28 grams of fiber in
entire recipe. Del


================================


Bran Muffins
Makes 16 servings

1 1/3 cups Buttermilk, low fat
3/4 cup All Bran(r) cereal
3/4 cup Bran, 100%
2 1/2 cups All purpose flour
1/2 cup Splenda(r)
4 tsp. Baking powder
2 tsp. Baking soda
1/4 tsp. Cinnamon
1/4 tsp. Salt
1/2 cup Applesauce, unsweetened
1/4 cup Molasses, light
1 tsp. Vegetable oil
1 Egg
1 tsp. Vanilla extract
1/3 cup Raisins

1.Preheat oven 375F. Lightly coat 16 muffin cups with cooking spray or line with paper liners.

2.In a large mixing bowl combine buttermilk with All Bran(r) and 100% bran. Let stand for 10 minutes. In a separate bowl, stir together the flour, Splenda(r), baking powder, baking soda,
cinnamon & salt.

3.Stir applesauce, molasses, vegetable oil, egg & vanilla into the bran mixture. Mix well. Make a well in the center of the flour mixture, pour in the applesauce/bran mixture and currants. Stir just until combined.

4.Spoon batter into prepared muffin cups. Bake for 25 minutes.

Nutritional Analysis Per Serving: Each serving of 1 muffin:
27g Carbohydrate, 4g Protein, 4g Fat, 169 cal

Exchanges: 1 Starch, 1 Fruit, 1/2 Fat




MEMOM22 Posts: 5
7/2/11 3:54 P

This is an item listed repeatedly in the nutrition tracker provided by SparkPeople. There is no recipe for it in the SparkRecipes file nor can I find anything in the message boards, the blogs, or from the SparkTeam leader. It must be worth making if they suggest it, just like they suggest the refrigerator bran muffins, which I have made and like.

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