Bran Muffins

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 184.9
  • Total Fat: 7.3 g
  • Cholesterol: 24.0 mg
  • Sodium: 233.8 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 4.9 g
  • Protein: 6.5 g

View full nutritional breakdown of Bran Muffins calories by ingredient


Introduction

Excellent for lactose-free diet. Good for diabetic, IBS, and low cholesterol diets. Watch for potassium in molasses. I eat them for any meal or snack in which nutrients can be factored in my daily quotas. They will last a week in the refrigerator in the zip-lock bag, or around 6 months in the freezer. sunflower seeds, banana, blueberries, apples, apple pie spices, or pumpkin pie spices can offer variations. The batter can also bake in 8X 10 glass pan, and cut into squares. Excellent for lactose-free diet. Good for diabetic, IBS, and low cholesterol diets. Watch for potassium in molasses. I eat them for any meal or snack in which nutrients can be factored in my daily quotas. They will last a week in the refrigerator in the zip-lock bag, or around 6 months in the freezer. sunflower seeds, banana, blueberries, apples, apple pie spices, or pumpkin pie spices can offer variations. The batter can also bake in 8X 10 glass pan, and cut into squares.
Number of Servings: 18

Ingredients

    2 eggs
    1/4 cup extra virgin olive oil
    1/4 cup honey
    1/4 cup Grandma's molasses (it has potassium)
    1 1/2 cup Lacose-free, fat-free milk
    1 cup raisins (loosely packed)
    3/4 cup chopped walnuts
    1 cup grated carrots
    Dry ingredients
    2 tsp baking soda
    1/2 tsp sea salt
    2 cups organic bran flour
    1 1/2 cup whole wheat flour
    1 heaping Tbsp gluten
    1/2 tsp nutmeg
    1 tsp cinnamon

Directions

Combine liquid ingredients in a large bowl. Add carrots, raisins, and walnuts.
Combine and sift dry ingredients in a separate bowl.

Add dry ingredients to the liquid mixture. Mix thoroughly and pour into paper muffin holders. Bake fdor 30 minutes at 350 degrees. Cool before serving. (Put muffins in a zip lock back for several hours and the paper will peel away nicely.
Makes 18 muffins. A serving equals 1 muffin

Number of Servings: 18

Recipe submitted by SparkPeople user LHARP207.