Bran Muffins with PearSubmitted by: JOCANUCK
IntroductionLow fat, low sugar, suitable for diabetics + taste great. Low fat, low sugar, suitable for diabetics + taste great.
1 cup All-bran or 100% Bran cereal
1 cup Wheat bran
1-1/2 cups Plain 0 fat 0 sugar yogurt
2 cups Whole wheat flour
1/2 cup Brown sugar substitute or white substitute
1 tbsp Baking powder
2 tsp Baking soda
1/4 tsp Salt
1/2 cup Skim Milk
1/4 cup Canola oil
1 Egg white
2 tsp Vanilla extract
2 pears, cored and diced
2. In a separate bowl, combine the flour, brown sugar substitute, baking powder, baking soda and salt.
3. Add the milk, oil, egg and vanilla to the bran mixture and stir to combine. Pour over the flour mixture and stir until just combined. Stir in the pear.
4. Preheat the oven to 375 degrees F. Divide the batter among 12 sprayed muffin cups. Bake until the tops are golden and firm to the touch, approx. 22 - 25 minutes. Let cool on a rack for 5 minutes. Remove the muffins from the pan and let cool completely.
Makes 12 good sized muffins
Dried fruit option: Use 1 cup dried cranberries, raisins, diced apricots or dried blueberries instead of the pear.
Blueberry Option: Use 2 cups fresh blueberries instead of the pear.
Storage: I freeze mine in a container and they last up to 1 month, or fresh for 3 days in the fridge.
I defrost 1 in the microwave then add 1/2 cup Yoplait fat free yogurt, for breakfast, snack etc.
I took this recipe from the Glycemic Diet cook book.
Number of Servings: 12
Recipe submitted by SparkPeople user JOCANUCK.