The culinary adventures of a 20-something woman navigating the wonderful world of food!

The culinary adventures of a 20-something year old woman navigating the wonderful world of food!

Sunday, April 11, 2010

Bran Muffins

          As most of you have probably noticed, I love muffins. They are probably the next best thing, after coffee of course. Which is quite convenient, since the two go so well together! Unfortunately, most cafe or store-bought muffins are absolutely terrible for you - close to 500 calories for a good Raisin Bran muffin (you could have TWO donuts instead!!) So I usually make my own, and try my hardest to get them to be as close to bakery quality as possible, but without compromising on calories. 
         These raisin bran muffins come in at less than 150 calories each, and with almost 1/3 of your daily fibre intake. Plus, they are still moist and they keep for about 5 days in a good Tupperware container. And they mimic any good cafe muffin. This recipe makes 12 muffins and doubles easily.

1 1/2 cups wheat bran
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
1/3 cup applesauce
2 tbsp vegetable oil
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins

  1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  2. Mix together wheat bran and buttermilk; let stand for 10 minutes.
  3. Beat together applesauce, oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
  4. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 
Source: Adapted from "Classic Bran Muffin" recipe, Allrecipes

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