BRAN & RASPBERRY MUFFINS
Low-Fat, Heart-Healthy bran muffin with a twist of raspberry flavor. This recipe is a Graham Kerr best.
Provided by 1pianogirl
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Line a muffin tin with foil muffin cups and preheat the oven to 350 degrees.
- In a large bowl, mix the flour, bran, baking powder, and baking soda until well incorporated.
- In a medium bowl, whisk the egg whites and molasses until frothy. Whisk in the applesauce and milk.
- Pour the liquids on top of the dry ingredients and stir until just incorporated - do not over-stir.
- At this point, you can cover the batter and leave in the refrigerator overnight. The fruit should be added just before baking.
- Very gently fold in the raspberries, trying to prevent the fruit from breaking. Spoon approximately 1/4 cup of the batter into each muffin cup, filling each completely; these muffins do rise, but not as much as the high-fat versions.
- Bake for 25 minutes until golden-brown.
- Remove the muffins from tin and transfer to a wire rack to cool for 5 minutes.
Nutrition Facts : Calories 88.8, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.2, Sodium 131.5, Carbohydrate 20.4, Fiber 2.8, Sugar 4.8, Protein 2.8
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