Raspberry Bran Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 190.4
  • Total Fat: 5.6 g
  • Cholesterol: 18.5 mg
  • Sodium: 318.8 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.5 g

View full nutritional breakdown of Raspberry Bran Muffins calories by ingredient
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Introduction

Got this recipe from Anna Olson on Food Network Canada. As I did not have blueberries on hand, I used frozen raspberries instead and it turned out really well. The original recipe called for white sugar, but I substituted brown. Next time I will use some whole wheat flour instead of all white. Another substitution could be applesauce instead of the oil. Got this recipe from Anna Olson on Food Network Canada. As I did not have blueberries on hand, I used frozen raspberries instead and it turned out really well. The original recipe called for white sugar, but I substituted brown. Next time I will use some whole wheat flour instead of all white. Another substitution could be applesauce instead of the oil.
Number of Servings: 12

Ingredients

    2 c raisin bran cereal
    3/4 c brown sugar
    1 1/4 c all purpose flour
    1 1/4 tsp baking soda
    1/2 tsp salt
    1/4 c canola oil
    1 large egg
    1 c buttermilk
    1 c frozen raspberries

Directions

Preheat oven to 375 degrees.

Line or grease 12 muffin tins.

Toss the cereal with sugar, flour, baking soda, and salt.

In a separate bowl, whisk oil, egg, and buttermilk. Add this mixture to the cereal mixture and stir just until blended. Stir in the raspberries and spoon into muffin tins. (Using an ice cream scoop helps.)

Bake for 20-25 minutes, until a tester inserted into the centre of a muffin comes out clean.

Makes 12 muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user FELLGARTH.

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