Best Sugar Free Raisin Bran Muffins Recipes

DIABETIC BRAN MUFFINS

Steps:

• In a large bowl combine flour, baking powder, soda and salt. Stir well. Push up around sides of bowl making well in cetner.
• In another bowl stir buttermilk with bran. Let stand 5 minutes.
• Add remining ingredients to bran mixture in order given. Beat with spoon until mixd. Pour into well in flour mixture and stir to moisten. Batter will be lumpy.
• Fill greased muffin cups 3/4 full.
• Bake at 375 for 20-25 minutes.
• Let stand 5 minutes.
• Remove from pan.

SUGAR AND DAIRY FREE RAISIN BRAN MUFFINS

Steps:

• Preheat oven to 180°C, grease a non-stick muffin pan.
• In a large mixing bowl, combine the dry ingredients: wholewheat flour, bran, rolled oats, baking powder, bicarb of soda, coconut, cinnamon, mixed spice, nutmeg, raisins and dates.
• In another smaller bowl, lightly beat together the wet ingredients: eggs, coconut oil, almond milk and vanilla essence.
• Form a well in the centre of the dry ingredients and pour in the wet ingredients. Mix together until the mixture is well combined. If the mixture is a little bit dry, add a touch more almond milk.
• Pack the mixture into the muffin cups right to the top, and press down with your fingers. Bake for 20 minutes or until a cake tester comes out clean and the muffins are dark golden brown.
• Allow the muffins to cool for 10 minutes in the pan, then turn them out onto a cooling rack to cool completely. Or eat them hot if you can't wait!

RAISIN BRAN MUFFINS ( LESS SUGAR)

Steps:

• In a large bowl mix flour, sugar, Splenda, dry milk, baking soda and salt.
• In a small bowl lightly beat eggs with Canola oil and Buttermilk
• Add to dry ingredients and mix just until all ingredients are moist.
• Fold in Raisin Bran and walnuts.
• Scoop into grease muffin tins
• Bake for 16 - 20 min at 350 degrees.
• Keep unused batter covered in fridge for up to 6 weeks (if you can!).

RAISIN BRAN MUFFINS

Steps:

• Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
• Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

BEST BRAN MUFFINS

Steps:

• In a bowl, combine the first seven ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix just until dry ingredients are moistened. Stir in the nuts, dates or raisins. , Fill 18 greased muffin cups two-thirds full. Bake at 400° for 12 minutes or until golden brown.

SUGAR-FREE CINNAMON RAISIN MUFFINS

Steps:

• Mix the first five ingredients.
• Add dry ingredients and raisins.
• Mix well.
• Bake at 350 degrees for about 15 minutes or until toothpick pulls out clean.