I found this yummy recipe here and thought I'd share. I substituted raisins for craisins...just because they are better. I also used almond milk and 4 egg whites (instead of 2 eggs) to cut a few calories. The way I made them, they have 90 calories each. Enjoy!
Honey Whole Wheat Bran Muffins
INGREDIENTS:
1 1/2 cups wheat bran
1 cup whole wheat flour
1/2 cup (c)raisins
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3/4 cup unsweetened applesauce
1 cup (almond) milk
2 (4) egg (white)s
1/3 cup honey (they were plenty sweet so I'll reduce to 1/4 cup next time)
1/2 tsp. pure vanilla extract
1/4 cup walnuts, chopped (optional- I omitted)
DIRECTIONS
1. Preheat oven to 375 F. Lightly grease or line a 12-cup muffin tin.
2. In a large bowl, whisk to combine the wheat bran, flour, baking soda, baking powder, salt, raisins, and walnuts (if using). In separate large bowl, whisk to combine applesauce, milk, eggs, honey, and vanilla extract. Combine wet and dry ingredients, just mixing until the batter is moistened throughout.
3. Divide the batter between the 12 muffin cups, filling each to the brim. Bake in preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool for several minutes in the pan before removing muffins to cool completely on a wire rack.
Makes 12 muffins.
INGREDIENTS:
1 1/2 cups wheat bran
1 cup whole wheat flour
1/2 cup (c)raisins
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3/4 cup unsweetened applesauce
1 cup (almond) milk
2 (4) egg (white)s
1/3 cup honey (they were plenty sweet so I'll reduce to 1/4 cup next time)
1/2 tsp. pure vanilla extract
1/4 cup walnuts, chopped (optional- I omitted)
DIRECTIONS
1. Preheat oven to 375 F. Lightly grease or line a 12-cup muffin tin.
2. In a large bowl, whisk to combine the wheat bran, flour, baking soda, baking powder, salt, raisins, and walnuts (if using). In separate large bowl, whisk to combine applesauce, milk, eggs, honey, and vanilla extract. Combine wet and dry ingredients, just mixing until the batter is moistened throughout.
3. Divide the batter between the 12 muffin cups, filling each to the brim. Bake in preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool for several minutes in the pan before removing muffins to cool completely on a wire rack.
Makes 12 muffins.
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