Cranberry Cinnamon Bran Muffins from the G.I. Diet
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,931.0
- Total Fat: 63.7 g
- Cholesterol: 217.4 mg
- Sodium: 2,528.8 mg
- Total Carbs: 306.1 g
- Dietary Fiber: 39.6 g
- Protein: 40.3 g
View full nutritional breakdown of Cranberry Cinnamon Bran Muffins from the G.I. Diet calories by ingredient
Introduction
These are very nutritious, with a high fibre content, and have a great cinnamon flavour. These are very nutritious, with a high fibre content, and have a great cinnamon flavour.Number of Servings: 1
Ingredients
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1 cup wheat bran
1/2 cup All Bran or 100% Bran cereal
1/4 tsp. salt
1/2 cup boiling water
1 cup skim milk
1 cup dried cranberries
1/3 cup sugar substitute like Splenda
1 egg
1/4 cup canola oil
1 1/4 cups whole wheat flour
1 1/4 tsp. baking soda
1 tsp. cinnamon
Directions
1. In bowl, combine bran, cereal, and salt. Pour boiling water over and stir to combine.
2. In another bowl, whisk together sugar substitute, egg and oil. Stir into bran mixture.
3. In large bowl, sitr together flour, baking soda and cinnamon. Pour bran mixture over flour mixture and stir until just combined. Divide batter among 12 lined or greased muffin cups. Bake in 375 degree Farenheit oven for about 20 minutes or until tester inserted in centre comes out clean.
Makes 12 muffins
These muffins can be kept at room temp. for about 2 days or frozen for up to 1 month. Wrap each muffin individually before freezing to help prevent freezer burn. Then place them in a resealable plastic bag or airtight container.
I have also added fresh blueberries to these muffins and they turned out just as delicious.
Number of Servings: 1
Recipe submitted by SparkPeople user SASHA5515.
2. In another bowl, whisk together sugar substitute, egg and oil. Stir into bran mixture.
3. In large bowl, sitr together flour, baking soda and cinnamon. Pour bran mixture over flour mixture and stir until just combined. Divide batter among 12 lined or greased muffin cups. Bake in 375 degree Farenheit oven for about 20 minutes or until tester inserted in centre comes out clean.
Makes 12 muffins
These muffins can be kept at room temp. for about 2 days or frozen for up to 1 month. Wrap each muffin individually before freezing to help prevent freezer burn. Then place them in a resealable plastic bag or airtight container.
I have also added fresh blueberries to these muffins and they turned out just as delicious.
Number of Servings: 1
Recipe submitted by SparkPeople user SASHA5515.
Member Ratings For This Recipe
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ANJALECK
