Bran Muffins w/ Walnut Crumb Topping
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 Tbsp + 1/4 C. All-Purpose Flour2 Tbsp Packed Light Brown Sugar1 Tbsp Butter, cold & cut into small pieces2 Tbsp Chopped Walnuts1-1/2 C. All-Bran Cereal1 C. Whole Wheat Flour1 Teas. Backing Soda1/2 Teas. Baking Powder1/4 Teas. Salt1 Large Egg2 Egg Whites1/3 C. White Sugar2 Tbsp. Molasses1 C. Lowfat (1%) Buttermilk2/3 C. Golden Raisins
Makes 16 Cupcakes
Preheat oven to 375. Spray or line standard size muffin tins.
To make crumb topping, in a medium bowl, combine the 2 Tbsp of Flour and Brown Sugar. With a fork or pastry blender, cut in the butter until mixture is crumbly. Stir in the walnuts.
In a large bowl, combine bran, whole wheat flour, remaining all-purpose flour, baking soda, baking powder and salt. In another large bowl, with an electric mixer on medium, beat egg, egg whites, sugar and molasses until blended. Slowly beat in buttermilk. Slowly add bran, mixing on low until blended. Stir in raisins.
Spoon batter into the tins, filling half full. Sprinkle w/ crumb topping. Bake 20-25 min, until a toothpick inserted in center comes out clean. Cool in pan 5 min. Remove from pan and cool completely.
To reheat muffins, wrap them loosely in foil and heat in oven at 450 for about 5 min.
Number of Servings: 16
Recipe submitted by SparkPeople user EMMB87.
Preheat oven to 375. Spray or line standard size muffin tins.
To make crumb topping, in a medium bowl, combine the 2 Tbsp of Flour and Brown Sugar. With a fork or pastry blender, cut in the butter until mixture is crumbly. Stir in the walnuts.
In a large bowl, combine bran, whole wheat flour, remaining all-purpose flour, baking soda, baking powder and salt. In another large bowl, with an electric mixer on medium, beat egg, egg whites, sugar and molasses until blended. Slowly beat in buttermilk. Slowly add bran, mixing on low until blended. Stir in raisins.
Spoon batter into the tins, filling half full. Sprinkle w/ crumb topping. Bake 20-25 min, until a toothpick inserted in center comes out clean. Cool in pan 5 min. Remove from pan and cool completely.
To reheat muffins, wrap them loosely in foil and heat in oven at 450 for about 5 min.
Number of Servings: 16
Recipe submitted by SparkPeople user EMMB87.
Nutritional Info Amount Per Serving
- Calories: 119.9
- Total Fat: 2.2 g
- Cholesterol: 15.8 mg
- Sodium: 281.9 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 3.2 g
- Protein: 3.9 g
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