A delicious source of fiber! My family has them almost every morning. Great healthy muffins! You may substitute dates for the raisins if you wish.
This low-fat morning treats only taste indulgent; all six muffins contain just one egg, and a quarter cup each of dark-brown sugar and oil keeps them surprisingly moist. Raisin-bran cereal soaked in milk lends hearty texture.
These were delicious. I changed the recipe to make them a little healthier like others suggested. I substituted the oil with 1/3 applesauce.
I also couldn’t find wheat bran, so I first made a batch with a store brand of Fiber One (the ones that look like twigs). I made another batch with All Bran bran buds. Both came out delicious.
I had better results just spraying the muffin tins with Pam. When I used paper liners the first time, they didn’t come off easily because of the low-fat content. I’ve added dried cranberries, chopped walnuts, chopped dates, and about 1 tsp cinnamon.
I gave some away to friends and they said they really enjoyed them (their kids too!) I’ll make these frequently since they’re a great snack…lots of fiber too.
MAKES 6 PREP TIME: 10 MINUTES TOTAL TIME: 40 MINUTES
INGREDIENTS:
- 1½ cups raisin-bran cereal
- ¾ cup milk
- ½ cup whole-wheat flour
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MAKES 6 PREP TIME: 10 MINUTES TOTAL TIME: 40 MINUTES
INGREDIENTS:
- 1½ cups raisin-bran cereal
- ¾ cup milk
- ½ cup whole-wheat flour
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup vegetable oil, such as safflower
- 1 large egg, lightly beaten
- ¼ cup packed dark-brown sugar
DIRECTIONS:
- Preheat oven to 400°F. Line 6 cups of a standard muffin tin with paper liners. In a bowl, combine cereal with milk; let stand until softened, about 5 minutes. In another bowl, whisk together both flours, baking powder, cinnamon, and salt. Stir oil, egg, and brown sugar into cereal mixture, then fold in flour mixture. sugar into cereal mixture, then fold in flour mixture.
- Divide batter evenly among lined cups. Bake, rotating tin halfway through until golden brown and a cake tester inserted into the centers comes out clean, 20 to 25 minutes.
- Cool in tin 5 minutes, then turn out muffins onto a wire rack to cool completely. Serve warm or at room temperature. Muffins can be stored up to 3 days at room temperature, or frozen up to 3 months, in a large resealable plastic bag; thaw at room temperature and warm in the oven before serving.
NUTRITION INFO:
PER SERVING: 265 calories; 11.7 grams fat; 5.5 grams protein; 37.2
grams carbohydrates; 3.6 grams fiber
From: allrecipes.com