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    You are in: Home / Recipes / Bran & Raspberry Muffins Recipe
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    Bran & Raspberry Muffins

    Bran & Raspberry Muffins. Photo by Mikekey

    1/1 Photo of Bran & Raspberry Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    1pianogirl's Note:

    Low-Fat, Heart-Healthy bran muffin with a twist of raspberry flavor. This recipe is a Graham Kerr best.

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    Units: US | Metric


    1. 1
      Line a muffin tin with foil muffin cups and preheat the oven to 350 degrees.
    2. 2
      In a large bowl, mix the flour, bran, baking powder, and baking soda until well incorporated.
    3. 3
      In a medium bowl, whisk the egg whites and molasses until frothy. Whisk in the applesauce and milk.
    4. 4
      Pour the liquids on top of the dry ingredients and stir until just incorporated - do not over-stir.
    5. 5
      At this point, you can cover the batter and leave in the refrigerator overnight. The fruit should be added just before baking.
    6. 6
      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.
    7. 7
      Bake for 25 minutes until golden-brown.
    8. 8
      Remove the muffins from tin and transfer to a wire rack to cool for 5 minutes.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on May 26, 2008


      Whie these ere super easy to whip up, they did not rise at all in the oven and ended up as little flying saucers. They taste plenty bran-y (if you're into that) they are just really really tiny. I probably would not make these again.

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    • on September 25, 2007


      These are very good. The cake flour keeps them light and they are not too sweet. I also didn't use the liners, just sprayed the pan. I had some frozen mixed berries and used them. (Blackberry, raspberry and blueberry mix). Made for Fall 2007 PAC.

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    • on September 13, 2007


      Wow! These were SO good. I thawed my raspberries but once I started to mix them in, they all kind of fell apart. So I threw in a handful of still frozen ones as well. I am so glad I did! I love the slight tartness through out the muffin and then there is a whole beautiful raspberry. Mmm. I let mine sit over night and that worked perfectly. I also did not have any foil muffin cups so I just sprayed the pan. Once removed from the oven, I left the muffin in the pan to cool. There was no way I could get them out while they were warm! Once they were cooled though, I ran a plastic knife around the edge and they popped out without a problem. Lovely. Thank you for this great low fat recipe. This is a keeper for sure!

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    Nutritional Facts for Bran & Raspberry Muffins

    Serving Size: 1 (665 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 88.7
    Calories from Fat 3
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.2 mg
    Sodium 131.5 mg
    Total Carbohydrate 20.4 g
    Dietary Fiber 2.7 g
    Sugars 4.8 g
    Protein 2.7 g

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