Razzbunny Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 221.4
- Total Fat: 8.5 g
- Cholesterol: 18.6 mg
- Sodium: 368.8 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 4.9 g
- Protein: 6.2 g
View full nutritional breakdown of Razzbunny Muffins calories by ingredient
Introduction
Here is a popular variation on our All Purpose Bran Flax muffin (http://recipes.sparkpeople.com/recipe-detail.asp?recipe=488276)
Try substituting the almonds for chocolate chips for a sweeter dessert muffin! Here is a popular variation on our All Purpose Bran Flax muffin (http://recipes.sparkpeople.com/recipe-det
ail.asp?recipe=488276)
Try substituting the almonds for chocolate chips for a sweeter dessert muffin!
Number of Servings: 12
Ingredients
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1 c. White Wheat Flour
1/2 c. All-purpose Flour
3/4 c. Oat Bran
3/4 c. Ground Flax Seed
1/2 tsp. salt
2 tsp Baking Soda
1 tsp. Baking Powder
3/4 c. Packed Brown Sugar
3/4 c. Plain Kefir or Yogurt
1 tsp. Vanilla Extract
2 tbsp. Vegetable Oil
1 Egg
1 c. Raspberries (fresh or frozen)
3/4 c. Almond slivers
Directions
Preheat oven to 375 degrees F.
1.) Combine dry ingredients in a small bowl, mix.
2.) Combine brown sugar and wet ingredients in a larger bowl, whisk until well mixed.
3.) Pour dry over wet ingredients, mix just until flour starts to dissapear.
4.) Fold in Raspberries and Almonds.
5.) Fill muffin cups 3/4 way full.
6.) Bake at 375 degrees F for 20-22 minutes.
Yeild: 8 large muffins, 10-12 small muffins
Number of Servings: 12
Recipe submitted by SparkPeople user BUTIAMLETIRED.
1.) Combine dry ingredients in a small bowl, mix.
2.) Combine brown sugar and wet ingredients in a larger bowl, whisk until well mixed.
3.) Pour dry over wet ingredients, mix just until flour starts to dissapear.
4.) Fold in Raspberries and Almonds.
5.) Fill muffin cups 3/4 way full.
6.) Bake at 375 degrees F for 20-22 minutes.
Yeild: 8 large muffins, 10-12 small muffins
Number of Servings: 12
Recipe submitted by SparkPeople user BUTIAMLETIRED.
Member Ratings For This Recipe
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IAMFREETORUN
Did I do something wrong? Batter was incredibly dense... so dense that at 30 minutes the muffins were getting too dark on the outside but still not done inside. I used a 6 cup jumbo muffin pan. UPDATE: Made again and used smaller muffin tin - EXCELLENT very yummy & wholesome muffins! Love them! - 4/22/09
Reply from BUTIAMLETIRED (4/22/09)
No, nothing wrong, the batter is always dense like that. 30 minutes? They're only supposed to be in for 20-22, did you mean 20? If so, it's probably because they were so huge - if thats the only muffin pan you have try maybe cooking them at 350 F. Not totally sure though...
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4MYPTS