best low calorie(ish) moist & delicious bran muffins, a variant of my mum's recipe
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Units: US | Metric
- 1/2 cup raisins
- 3/4 cup milk
- 3/4 cup yogurt (plain or vanilla, nonfat or lowfat)
- 1 1/2 cups wheat bran (not oat bran)
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 egg
- 2/3 cup Splenda granular
- 1 teaspoon vanilla
- 3 tablespoons molasses
- 1(Note: if you don't have splenda or prefer to use real sugar, then change ingredients to 2/3 cup brown sugar and 2 tbsp of molasses.).
- 2Preheat oven to 350F and grease muffin pan *heavily*.
- 3Put raisins in a mug and cover with warm water by 1 inch. Microwave for a minute to warm it up. Set aside to soak.
- 4Mix milk and yogurt together, mix in wheat bran. Set aside to soak.
- 5In a large bowl, mix together *dry* ingredients: flour, baking soda, baking powder, salt.
- 6In a medium bowl, mix together *wet* ingredients: oil, egg, sugar, vanilla, molasses. When blended, add in the bran & milk & yogurt and mix inches
- 7Drain the raisins, which should now be soft and moist, and mix them into the *wet*.
- 8If you're including walnuts and/or coconut, mix them into the wet ingredients now.
- 9Double-check that the muffin pan is greased and the oven is hot.
- 10*Rapidly* mix the wet into the dry. The moment it is mixed, spoon into muffin pan and slam it in the oven.
- 11Set the timer for 18 minutes. Give it the standard toothpick test for doneness (stick it in the middle; it should come out clean). It may need to bake as much as 22 minute.
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Nutritional Facts for Shmackin Good Bran Muffins
Serving Size: 1 (1023 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 260.3
- Calories from Fat 155
- Total Fat 17.2 g
- Saturated Fat 7.3 g
- Cholesterol 21.7 mg
- Sodium 258.8 mg
- Total Carbohydrate 25.6 g
- Dietary Fiber 5.4 g
- Sugars 8.0 g
- Protein 5.3 g
The following items or measurements are not included: