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Brown Sugar Bran Muffins Recipe
|All bran cereal||3⁄4 Cup (12 tbs)|
|Whole wheat pastry flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Skim milk||2⁄3 Cup (10.67 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Canola oil||1⁄4 Cup (4 tbs)|
|Egg/1/4 cup fat-free egg substitute||1|
|Raisins||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1498 Calories from Fat 562
% Daily Value*
Total Fat 63 g97.5%
Saturated Fat 6 g30.2%
Trans Fat 0.2 g
Cholesterol 214.6 mg
Sodium 960.9 mg40%
Total Carbohydrates 232 g77.3%
Dietary Fiber 14.9 g59.7%
Sugars 163.1 g
Protein 21 g42.6%
Vitamin A 20.2% Vitamin C 105.8%
Calcium 87.3% Iron 128.5%
*Based on a 2000 Calorie diet
In a small bowl, combine the milk, honey, oil, and egg.
Pour over the dry ingredients and mix until just combined.
Stir in the raisins.
Let stand for 5 minutes to let the cereal absorb the liquid, then stir thoroughly.
Line six to eight muffin cups or 6-ounce custard cups with two paper cupcake liners.
Spoon about 1/4 cup of batter into each cup.
Arrange the cups in a circle in the microwave.
Microwave on high for 2 1/2 minutes.
Rotate the pan a half turn or rearrange the cups.
Microwave on high for 2 1/2 to 3 1/2 minutes, or until the tops spring back when lightly touched.
Remove and discard the outer paper liners.
Let stand on a wire rack for 5 minutes.