branmuffins w/raisins, toaster-where is the recipe
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This is what I have in my collection, but I haven't tried them:
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
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 tsp. Vanilla extract
1/3 cup Raisins
1.Preheat oven 375°F. 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
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