This is a recipe that I've adapted from the Company's Coming Muffins and More cookbook. The original has long been a favourite, and this lower sugar version is every bit as good. These muffins freeze well, so make a batch, and keep them on hand for a good breakfast treat. Have them with no-sugar added peanut butter or a slice of old cheddar to add some protein and make the meal complete.
250 ml (1 cup) low-fat buttermilk
250 ml (1 cup) natural bran*
50 ml (1/4 cup) all-purpose white flour
200 ml (3/4 cup) all purpose, whole wheat flour
5 ml (1 tsp.) baking soda
7 ml (1 1/2 tsp.) baking powder
5 ml (1 tsp.) cinnamon (optional)
175 ml (3/4 cup) raisins
50 ml (1/4 cup) canola or olive oil
50 ml (1/4 cup) molasses
7 ml (1 1/2 tsp.) vanilla
In med. sized bowl, stir buttermilk and bran* together. Let stand 5 minutes.
Meanwhile, in a large bowl, combine flours, baking soda, baking powder, salt, cinnamon and raisins. Stir well. Push up around sides of bowl, making a well in the center.
Add remaining ingredients to bran mixture in order given. Beat with a spoon until mixed. Pour into well. Stir just to moisten. Batter will be lumpy.
Divide into greased or paper lined muffin cups. Bake at 350 * F., for 15- 20 minutes. Let stand 5 minutes. Remove from pan. Makes 12 large muffins.
Note: To make the Husband's Favourite "Raspberry Bran Muffins", use 1 cup raspberries, fresh or frozen (un-thawed) and add 25 ml., (1/8 cup) Splenda sweetener to the flour mixture.
*To increase fibre, add 25 ml (1/8 cup) Red River Cereal with bran to buttermilk. This also adds a crunchy texture.
Fat: 5.75 g
saturated: .21 g
Cholesterol: 17.5 mg
Sodium: 123 mg
Carbohydrates: 24 g
sugars: 11.25 g
fibre: 3.27 g
Protein: 3.7 g