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Recipe for healthy bran muffins

barb_roselover_in

16 years ago

I want to make some healthy bran muffins that will taste like carrot cake. I got some Whole Wheat bran. I was going to use Whole Wheat Pastry flour but couldn't find any. I bought carrot baby food to put in it but was wondering what else I can use to replace the oil and make them more healthy without adding calories. Does anybody have a recipe? Thanks in advance. - Barb

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Comments (3)

canarybird01
16 years ago
Barb here's the one that I love which is also a low glycemic recipe. I made these for breakfast for many months. Really good.

APPLE BRAN MUFFINS - Light & diet friendly

They're in the green light - go ahead zone of Rick Gallops' glycemic index list of breakfast or snack foods for those who are trying to keep their sugar and insulin levels down.

Ingredients:

3/4 cup All-Bran cereal
1 cup skim milk
2/3 cup whole wheat flour
Sweetener - equivalent to 1/3 cup sugar
2 teasp baking powder
1/2 teasp baking soda
1/4 teasp salt
1 teasp allspice
1/2 teasp cloves
1 1/2 cups

2/3 cup raisins
1 large apple peeled and cut into 1/4 inch cubes
1 low-cholesterol (omega-3) egg, lightly beaten
2 teasp vegetable oil
1/2 cup unsweetened applesauce

1. Mix the All-Bran and skim milk in a bowl and let stand for a few minutes.

2. In a large bowl, mix the flour, sweetener, baking powder, baking soda, salt and spices. Stir in the oat bran, raisins and apple.

3. In a small bowl, combine the egg, vegetable oil and applesauce. Stir, along with the All-Bran mixture, into the dry ingredients.

4. Spoon the mixture into an oil-sprayed 12-muffin tray. Bake at 350F for 20 minutes or until lightly browned.

Source: The Glycemic Index Diet
Rick Gallop Â©2002
Random House Canada

My Notes:

You may have to find the oat bran in a diet or health food store
I used fructose for the sweetener but for anyone on a strict no-sugar diet use the artificial sweetener of your choice. Otherwise non-dieters use granulated white sugar.
The mixture is thick and dry-ish. Keep stirring until all is well mixed and don't think you made a mistake in the amount of milk.

SharonCb
teresa_nc7
16 years ago
I make Sharon's recipe frequently and can agree that these muffins are very good, easy to make, and keep well in the fridge or freezer.

Teresa
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Source: MORE Make-A-Mix Cookery - by Karine Eliason, Nevada Harward & Madeline Westover MOLASSES & BRAN MUFFIN MIX 1-cup dry buttermilk powder 1-1/2 c. whole wheat flour 1-1/2 c. unbleached all-purpose flour 2 T. baking soda 1 T. salt 1-1/4 c. packed brown sugar 6 c. whole-bran cold cereal (the brand that looks like worms) 6 T. molasses In a large bowl, combine buttermilk powder, whole wheat flour, unbleached flour, baking soda and salt. Stir with a wire whisk to blend. Press brown sugar through a coarse sieve. Use a wire whisk to stir brown sugar into flour mixture until evenly distributed. Process whole bran cereal in blender 1 cup at a time until coarse crumbs form. Stir cereal crumbs into flour mixture. Slowly pour molasses over mixture while stirring with a wire whisk or with a heavy-duty mixer on low speed, until evenly distributed. Spoon into a 10-cup container with a tight-fitting lid. Attach lid. Label container with date and contents. Use within 12-weeks if stored at room temperature or within 6-months if stored in refrigerator or freezer. Makes about 10 cups. Bran-Ana Muffins (To make plain bran muffins, omit the banana and add one more egg.) 1 egg, slightly beaten 1 c. mashed bananas 1/4 c. vegetable oil 3/4 c. water 3 c. MOLASSES & BRAN MUFFIN MIX Grease 12 large muffin cups. In a medium bowl, combine egg, mashed bananas, oil and water, beating with a wire whisk to blend. Add MUFFIN MIX all at once, stirring until just moistened. Batter will be lumpy. Let stand 10-minutes to soften bran. Preheat oven to 400-degrees F. Fill each prepared muffin cup 2/3 full with batter. Bake 15 to 20 minutes in preheated oven until golden brown and a wooden pick inserted in center comes out dry. Makes 12 large muffins. Grainlady note: You can easily make half-recipes of both the mix and the muffins.
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Jasdip, I made 12 muffins from your recipe. Usually I make the jumbo size muffins and use a full recipe for only six gigantic, bakery size muffins. This time, I decided to go back to the smaller, regular muffins size. The muffins didn't crown the top of the muffin tin much, so maybe I should have made 8-10 rather than 12. No matter -- they taste really good. I had another one this morning, thawing it in the microwave. I used half butter & half applesauce. I'm not one to eliminate butter altogether. Also, I eliminated salt because of my husband's dietary restrictions. If I hadn't been making these muffins for the first time, I might have used a no-sodium baking soda product too. But I didn't want to risk ruining the muffins. I use a no-sodium baking powder for all my quick breads, and it works just fine. But I've had some trouble in the past with the sodium-free baking soda. I also used the lowest sodium of all the commercial buttermilks available at my local grocery stores. Donna, I may try your recipe next. As I've said before, I'm a sucker for bran muffins. I'm still hoping to replicate the wonderful flavor of the Van de Kamp's bran muffins of my childhood in Los Angeles. I loved them, but unfortunately, Van de Kamp's discontinued most of their bakery items years ago.
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I love this one. The applesauce makes it moist without adding extra calories. Light & diet friendly Ingredients: 3/4 cup All-Bran cereal 1 cup skim milk 2/3 cup whole wheat flour Sweetener - equivalent to 1/3 cup sugar 2 teasp baking powder 1/2 teasp baking soda 1/4 teasp salt 1 teasp allspice 1/2 teasp cloves 1 1/2 cups 2/3 cup raisins 1 large apple peeled and cut into 1/4 inch cubes 1 low-cholesterol (omega-3) egg, lightly beaten 2 teasp vegetable oil 1/2 cup unsweetened applesauce 1. Mix the All-Bran and skim milk in a bowl and let stand for a few minutes. 2. In a large bowl, mix the flour, sweetener, baking powder, baking soda, salt and spices. Stir in the oat bran, raisins and apple. 3. In a small bowl, combine the egg, vegetable oil and applesauce. Stir, along with the All-Bran mixture, into the dry ingredients. 4. Spoon the mixture into an oil-sprayed 12-muffin tray. Bake at 350F for 20 minutes Source: The Glycemic Index Diet Rick Gallop Â©2002 Random House Canada My Notes: You may have to find the oat bran in a diet or health food store I used fructose for the sweetener but for anyone on a strict no-sugar diet use the artificial sweetener of your choice. Otherwise non-dieters use granulated white sugar.The mixture is thick and dry-ish. Keep stirring until all is well mixed and don't think you made a mistake in the amount of milk. SharonCb
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canarybird01
16 years ago
Thanks Teresa...I did forget to mention that when I was making them I would freeze them in little ziploc bags two at a time and I even took them in my suitcase to Canada with me one year, to eat along the way, since it takes me 2 days travelling to get there.

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