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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 465.4
  • Total Fat: 27.5 g
  • Cholesterol: 60.7 mg
  • Sodium: 706.3 mg
  • Total Carbs: 52.0 g
  • Dietary Fiber: 7.8 g
  • Protein: 10.1 g

View full nutritional breakdown of Mani's Bakery's high protein muffin calories by ingredient
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Mani's Bakery's high protein muffin

Submitted by: LALASTRIVE
Mani's Bakery's high protein muffin

Introduction

Note: Adapted from Mäni's Bakery. Wheat bran and flaxseeds can generally be found at cooking supply and health food stores as well as select, well-stocked supermarkets. This recipe calls for large muffin tins and liners, available at cooking and baking supply stores. Note: Adapted from Mäni's Bakery. Wheat bran and flaxseeds can generally be found at cooking supply and health food stores as well as select, well-stocked supermarkets. This recipe calls for large muffin tins and liners, available at cooking and baking supply stores.
Number of Servings: 14

Ingredients

    1 (12-ounce) can frozen apple or white grape fruit juice concentrate

    2 1/4 cups wheat bran

    1 cup (4 1/4 ounces) flour

    3 1/4 teaspoons baking soda

    3 1/2 teaspoons baking powder

    1 1/2 teaspoons salt

    2 1/4 cups buttermilk

    1 cup plus 2 tablespoons canola oil

    4 eggs, lightly beaten

    1/2 cup sesame seeds

    1/2 cup shelled pumpkin seeds

    1/2 cup flaxseeds

    1/2 cup coconut

    1 1/2 cups granola

    2 cups raisins

Directions

1. Heat the oven to 350 degrees.

2. In a medium heavy-bottom saucepan, melt the frozen juice concentrate and bring to a boil over high heat. Boil rapidly until the liquid is reduced to about 1 cup, about 10 minutes. Remove from heat and measure three-fourths cup plus 2 tablespoons (7 ounces), discarding any remaining reduced concentrate. Cool to room temperature.

3. While the reduced concentrate is cooling, in a large bowl whisk together the bran, flour, baking soda, baking powder and salt.

4. In a separate large bowl, whisk together the buttermilk, concentrated reduction, oil and eggs until fully incorporated.

5. Pour the wet ingredients over the dry and gently mix together with a rubber spatula until thoroughly combined, careful not to over-mix.

6. Gently fold in the sesame, pumpkin and flaxseeds, coconut, granola and raisins.

7. Spoon a heaping one-half cup batter into each of 14 lined large (or jumbo) muffin tins. Bake the muffins, one pan at a time, in the center of the oven until golden-brown and the tops spring back when lightly touched, 20 to 25 minutes.

8. Remove and cool the muffins, still in their tins, on a rack.

Number of Servings: 14

Recipe submitted by SparkPeople user LALASTRIVE.






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