Strawberry Carrot Bran muffin
- Number of Servings: 1
Ingredients
3/4 cup wheat bran1/2 cup nonfat milk1/4 cup unsweetened applesauce (flavored)1/2 egg1/3 cup brown sugar (8 gram honey, 1 tbsp sugar free syrup and 1 packet splenda)1/4 teaspoon vanilla extract1/2 cup whole wheat flour0.675 teaspoon baking soda0.675 teaspoon baking powder1/4 teaspoon salt1/2 cup blueberrie (or strawberries and carrots) 315 grams
1.Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
2.In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
3.Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
Serving Size: 12 mini muffins
Number of Servings: 1
Recipe submitted by SparkPeople user QUIETMOMENT88.
2.In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
3.Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
Serving Size: 12 mini muffins
Number of Servings: 1
Recipe submitted by SparkPeople user QUIETMOMENT88.
Nutritional Info Amount Per Serving
- Calories: 436.0
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 140.3 mg
- Total Carbs: 86.6 g
- Dietary Fiber: 27.7 g
- Protein: 21.9 g
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