Prep 30 mins
Cook 22 mins
There are so many benefits to increasing the fiber in your diet. Foods high in fiber help to soak up LDL cholesterol in the bloodstream, thus reducing the risk of arterial deposits and possible myocardial infarction. Studies show that fiber also helps to slow the absorption of sugar in the gut, which helps to stabilize blood-glucose levels, which is good for diabetics, those who suffer from insulin resistance and obesity. These muffins are a fairly painless way to add fiber to your diet--at least for non-diabetics. Probably too much sugar for a diabetic--sorry.
- 1 cup all-bran cereal or 1 cup 100% all-bran cereal
- 1 1⁄2 cups milk
- 1 cup molasses
- 1⁄2 cup vegetable oil
- 1 large egg
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup raisins (apricots, pears, peaches, prunes, or figs) or 1⁄2 cup other minced dried fruit (apricots, pears, peaches, prunes, or figs)
- Prepare muffin tin by coating with with non-stick cooking spray.
- In a mixing bowl, add the bran cereal and milk; let stand for 5 minutes.
- Add in the molasses, oil, and egg; stir to blend.
- In another mixing bowl, mix together the flour, baking powder, baking soda, and salt.
- Add the liquid ingredients and raisins to the flour mixture; fold just until blended (do not overmix).
- Spoon batter into muffin tin (12).
- Bake in a 400° oven for 20-22 minutes or until edges begin to pull away from the sides and pick comes out clean.
- Cool on a wire rack before removing from the pan.
These are great muffins, but they make 18 and not 12; as well, the nutrition information does not match the ingredients. They are 194 calories per muffin, 2 grams of fiber, 3 grams of protein, and the biggest shocker of all is that they have 17 grams of sugar, not the 4.4 shown in the chart
I made these this morning using applesauce in place of the oil and reconstituted powder milk for the milk. I don't know if it was the applesauce substitution, the high amount of sweetener combined with dark muffin tins, but after 20 minutes the majority of the muffins were seriously burnt on the bottom. I did get 18 well rounded muffins from this recipe. I plan on making these again and lowering the temperature to 375 degrees.
These muffins turned out moist and delicious, with a very distinctive but subtle hint of rich molasses. Because I didn't have quite enough molasses, I substituted 1/2 molasses and 1/2 real maple syrup. I also used lowfat buttermilk instead of milk (I was looking to use up a container of buttermilk purchased for another recipe), and I threw in a handful of coarsely chopped walnuts. These baked for exactly 22 minutes at 400 degress...perfect! I can't wait to have a muffin with coffee tomorrow morning.