Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 109.5
- Total Fat: 2.4 g
- Cholesterol: 4.2 mg
- Sodium: 216.6 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 6.0 g
- Protein: 6.8 g
View full nutritional breakdown of Abraham, 6-week Bran Muffins (Mark 2) calories by ingredient
Abraham, 6-week Bran Muffins (Mark 2)
Submitted by: MEEJVAJIntroduction
To make these muffins healthier we have removed the added salt (baking soda still provides enough sodium).We have also removed the sugar substitute and replaced it with cinnamon (See "Taming Your Sweet Tooth" http://www.zonya.com/health_ar
tificial.html ). To make these muffins healthier we have removed the added salt (baking soda still provides enough sodium).
We have also removed the sugar substitute and replaced it with cinnamon (See "Taming Your Sweet Tooth" http://www.zonya.com/health_ar
tificial.html ).
Number of Servings: 24
Ingredients
-
1 cup All-Bran Buds (90g)
2 cups All-Bran "Sticks" (124g)
1 cup water (236g)
0.5 cup Unsweetened Apple sauce (122g)
2 cups lowfat buttermilk (490g)
8 egg whites or 1 cup egg beaters (244g)
2.5 cups whole wheat flour (300g)
2 scoops vanilla whey protein (58g)
.75 cups ground flaxseed (84g)
2.5 tsp baking soda
1T Cinnamon (8g)
Directions
1) Put Bran buds and sticks in large bowl
2) Boil water and add to bran, let stand a few minutes
3) Mix in apple sauce, egg sub, and buttermilk
4) In a separate bowl, mix flour, soda, whey, and cinnamon
5) Slowly add flour mixture to bran
-
Bake at 400 degrees for 15-20 min
-
Makes about 6 cups.
At 1/4 cup(68g) per muffin you will get around 24 muffins.
-
Will stay good in the refrigerator for about 6 weeks. In fact, I prefer to make them the night before and let it sit in the fridge overnight before baking.
Number of Servings: 24
Recipe submitted by SparkPeople user MEEJVAJ.
2) Boil water and add to bran, let stand a few minutes
3) Mix in apple sauce, egg sub, and buttermilk
4) In a separate bowl, mix flour, soda, whey, and cinnamon
5) Slowly add flour mixture to bran
-
Bake at 400 degrees for 15-20 min
-
Makes about 6 cups.
At 1/4 cup(68g) per muffin you will get around 24 muffins.
-
Will stay good in the refrigerator for about 6 weeks. In fact, I prefer to make them the night before and let it sit in the fridge overnight before baking.
Number of Servings: 24
Recipe submitted by SparkPeople user MEEJVAJ.
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