Cranberry Cinnamon Bran Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 147.7
- Total Fat: 5.7 g
- Cholesterol: 0.1 mg
- Sodium: 224.3 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 6.1 g
- Protein: 4.2 g
View full nutritional breakdown of Cranberry Cinnamon Bran Muffins calories by ingredient
Introduction
Modified from The GI Diet Clinic book Modified from The GI Diet Clinic bookNumber of Servings: 12
Ingredients
-
1 Cup Wheat Bran
1/2 Cup All-Brand Original
1/4 Teaspoon Salt
1/2 Cup boiling water
1 Cup Soy Milk
1 Cup dried crandberries
3-5 oz of Stevita
1/4 Cup liquid egg
1/4 Cup canola oil
1 1/4 Cups whole wheat flour
1 1/4 Teaspoons baking soda
1 Teaspoon ground cinnamon
Directions
1. Preheat the oven to 375 F. Line a 12-cup muffin tin with paper or aluminum foil liners.
2. Combine the wheat bran, bran cereal, and salt in a heatproof bowl. Pour the boiling water on top and stir to combine. Stir in the soy milk and cranberries and set aside.
3. Whisk the Stevita, egg, and oil together in another bowl. Stir the egg mixture into the bran mixture.
4. Place the whole wheat flour, baking soda, and cinnamon in a large bowl and stir to mix. Pour the bran mixture over the flour mixture and stir until just combined. Divide the batter among the muffin cups. (fill full)
5. Bake the muffins until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
Makes 12 Servings
*** The cranberry muffins can be kept at room temperature for about 2 days or frozen for up to 1 month. (Wrap each muffin individually in plastic wrap and heavy duty aluminum foil before freezing to help prevent freezer burn. Then, place the muffins in a resealable plastic bag or in an airtight container. KEEPS WELL.
Number of Servings: 12
Recipe submitted by SparkPeople user STEVENWOL.
2. Combine the wheat bran, bran cereal, and salt in a heatproof bowl. Pour the boiling water on top and stir to combine. Stir in the soy milk and cranberries and set aside.
3. Whisk the Stevita, egg, and oil together in another bowl. Stir the egg mixture into the bran mixture.
4. Place the whole wheat flour, baking soda, and cinnamon in a large bowl and stir to mix. Pour the bran mixture over the flour mixture and stir until just combined. Divide the batter among the muffin cups. (fill full)
5. Bake the muffins until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
Makes 12 Servings
*** The cranberry muffins can be kept at room temperature for about 2 days or frozen for up to 1 month. (Wrap each muffin individually in plastic wrap and heavy duty aluminum foil before freezing to help prevent freezer burn. Then, place the muffins in a resealable plastic bag or in an airtight container. KEEPS WELL.
Number of Servings: 12
Recipe submitted by SparkPeople user STEVENWOL.