Prep 15 mins
Cook 25 mins
Low-Fat, Heart-Healthy bran muffin with a twist of raspberry flavor. This recipe is a Graham Kerr best.
- 1 cup cake flour
- 1 cup wheat bran
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 2 egg whites
- 1⁄4 cup molasses
- 3⁄4 cup unsweetened applesauce
- 1⁄4 cup evaporated skim milk
- 1⁄2 cup frozen unsweetened raspberries, thawed but not mushy
- 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.
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.
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.
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!