These
great tasting, easy to make bran muffins are healthy, low in sodium and
high in fiber.
=> Cooking
Instructions
Ingredients
|
Calories |
Fiber
gm |
mg
Sodium |
| Version 1: Wheat Bran,
Germ & Raisins |
|
|
|
| 2
cups whole wheat flour |
720 |
24 |
0 |
| 3/4
cup whole bran |
90 |
18 |
0 |
| 3/4
cup wheat germ |
360 |
12 |
0 |
| 3/4
teaspoon salt |
0 |
0 |
1770 |
| 1
1/4 teaspoons baking soda |
0 |
0 |
1500 |
| 2
tablespoons raw sugar |
90 |
0 |
0 |
| 2
cups yogurt (plain or raspberry is good, too) |
230 |
0 |
200 |
| 1
egg, lightly beaten |
78 |
0 |
0 |
| 1/2
cup honey, preferably a light honey such as clover |
240 |
0 |
0 |
| 2
tablespoons soft butter (Smart Balance works, too) |
90 |
0 |
180 |
| 1 cup raisins (fresh blueberries are delicious) |
520 |
8 |
40 |
| Totals |
2,418 |
62 |
3,690 |
| Per muffin assuming 12 muffin batch |
202 |
5.2 |
308 |
|
Calories |
Fiber gm |
mg Sodium |
| Version 1: Wheat Bran,
Germ & Raisins |
|
|
|
| 2
cups whole wheat flour |
720 |
24 |
0 |
| 3/4
cup whole bran |
90 |
18 |
0 |
| 3/4
cup wheat germ |
360 |
12 |
0 |
| 3/4
teaspoon salt |
0 |
0 |
1770 |
| 1
1/4 teaspoons baking soda |
0 |
0 |
1500 |
| 2
tablespoons raw sugar |
90 |
0 |
0 |
| 2
cups yogurt (plain or raspberry is good, too) |
230 |
0 |
200 |
| 1
egg, lightly beaten |
78 |
0 |
0 |
| 1/2
cup honey, preferably a light honey such as clover |
240 |
0 |
0 |
| 2
tablespoons soft butter (Smart Balance works, too) |
90 |
0 |
180 |
| 1 cup raisins (fresh blueberries are delicious) |
520 |
8 |
40 |
| Totals |
2,418 |
62 |
3,690 |
| Per
muffin assuming 12 muffin batch |
202 |
5.2 |
308 |
|
|
|
|
| Version 2: Wheat Bran & Raisins |
|
|
|
| 2
cups whole wheat flour |
720 |
24 |
0 |
| 1 1/2 cups whole bran |
180 |
36 |
0 |
| 3/4
teaspoon salt |
0 |
0 |
1770 |
| 1
1/4 teaspoons baking soda |
0 |
0 |
1500 |
| 2
tablespoons raw sugar |
90 |
0 |
0 |
| 2
cups yogurt (plain or raspberry is good, too) |
230 |
0 |
200 |
| 1
egg, lightly beaten |
78 |
0 |
0 |
| 1/2
cup honey, preferably a light honey such as clover |
240 |
0 |
0 |
| 2
tablespoons soft butter (Smart Balance works, too) |
90 |
0 |
180 |
| 1 cup raisins (fresh blueberries are delicious) |
520 |
8 |
40 |
| Totals |
2,148 |
68 |
3,690 |
| Per
muffin assuming 12 muffin batch |
179 |
5.7 |
308 |
|
|
Cooking Instructions:
1.
Preheat the oven to 425 degrees.
2.
In a large bowl, combine the whole wheat flour, bran, salt, baking soda
and sugar.
3.
Beat together the yogurt, egg, honey and butter in a second bowl.
4.
Add dry ingredients and fold in with a few quick strokes. Fold in
the fruit. (don't over mix)
4.
Fill greased muffin tins two-thirds full.
5.
Bake 15-20 minutes or until done.
Yield: About two dozen two-inch muffins.
I make one dozen with this recipe.
Tips:
- Just
fold the wet ingredients into the dry ingredients and don't over mix.
- "Be
sure to get WHEAT BRAN not bran cereal. If you don't want to buy
wheat germ, just use the brain the receipe"
- Yes,
you will have to buy muffin pans. But skip the papers and grease
the pan with Smart Balance or butter or oil or ICBINB spray. They
pop out easily with just greasing.
- I
bought over sized muffin pan with 6 cups per pan and cook in 2
batches
Cherry Bran Muffins
|