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bran-muffins-5 recipe

Date:    Mon, 27 Feb 95 15:35:10 -0400
 From:    Janet Hatch (janet.hatch@acadiau.ca)
 I adapted the following muffins from a recipe
 off a box of bran  which contained 2 eggs & 1/2 cup
 oil. I subbed oil & eggs with mashed banana, applesauce,
 and low cal raspberry preserves. They are moist (be
 sure not to cook over the 20 minutes) and delicious.
 I don't know the fat content, but they have to be lower
 than the original recipe. I've been making them
 on Sunday afternoons, they make 12 large muffins which make
 for great snacks & early morning breakfasts throughout
 the week. 
 Hope you enjoy.
 In a large bowl add:
 1 large mashed banana (or 2 small)
 1/4 cup unsweetened applesauce
 1/4 cup molasses
 1/4 cup raspberry preserves/jam*
 1 cup soy/rice milk
 1/8 cup brown sugar* 
 1 cup raisens
 2 cups raw bran
 Stir and mix well. In a small bowl sift:
 1 1/4 cup flour
 3 teaspoons baking powder
 1 teaspoon soda
 1/2 teaspoon salt
 dash of cinammon
 Add to wet ingredients. Mix well. Pour into greased (I used
 Pam) muffin tins, bake at 400 degrees F for 20 minutes.
 *original called for 1/4 cup brown sugar. With the
 raspberry preserves, I find an 1/8 of a cup plenty. 
 You could also sub raspberry with any other flavor of
 jam/preserve I would think. I'm trying peach next time.
 kwvegan vegan