Kathy Baldwin, Vic Baldwin, Recipe #13
2 ¼ cups All-Bran cereal
½ cup raisins, dried currants or dried cherries
1 cup all-purpose flour
¾ cup whole-wheat flour
½ cup packed light brown sugar
2 tsp. baking soda
½ tsp. salt
6 TBS. unsalted butter, melted
2 large eggs
1 ¾ cups low-fat plain yogurt
½ cup unsulfured molasses
2 tsp. vanilla extract
Raw sugar crystals (optional)
1. Heat oven to 400˚F. IN a food processor, finely grind half the cereal. Add raisins and blend until finely chopped. Transfer mixture to a bowl with remaining cereal, flour, whole-wheat flour, sugar, baking soda and salt; set aside.
2. Combine butter, eggs, yogurt, molasses and vanilla. Stir together wet and dry ingredients until just combined. Do not overmix.
3. Line muffin tin with baking cups; fill each just more than halfway. Sprinkle generously with sugar crystals, if desired. Bake until muffins spring back when touched, about 18 min. Remove from tin and allow to cool slightly.
4. You can store remaining batter in an airtight container in the refrigerator for up to 2 weeks.
Recipe compliments of Ladies Home Journal, March 09. Bran muffins are good for your heart, but too often they taste like cardboard. So we gave ourselves a tough challenge – to create a moist, delicious, satisfying bran muffin that still packs a healthy 3 grams of fiber. Our staffers went crazy for this recipe, and we think you will, too.
Makes 18 standard muffins
Per muffin: 170 calories, 5 g total fat, 3 g sat fat, 252 mg sodium, 29 g carbs, 35 mg chol, 5 g protein, 3 g fiber
2 ¼ cups All-Bran cereal
½ cup raisins, dried currants or dried cherries
1 cup all-purpose flour
¾ cup whole-wheat flour
½ cup packed light brown sugar
2 tsp. baking soda
½ tsp. salt
6 TBS. unsalted butter, melted
2 large eggs
1 ¾ cups low-fat plain yogurt
½ cup unsulfured molasses
2 tsp. vanilla extract
Raw sugar crystals (optional)
1. Heat oven to 400˚F. IN a food processor, finely grind half the cereal. Add raisins and blend until finely chopped. Transfer mixture to a bowl with remaining cereal, flour, whole-wheat flour, sugar, baking soda and salt; set aside.
2. Combine butter, eggs, yogurt, molasses and vanilla. Stir together wet and dry ingredients until just combined. Do not overmix.
3. Line muffin tin with baking cups; fill each just more than halfway. Sprinkle generously with sugar crystals, if desired. Bake until muffins spring back when touched, about 18 min. Remove from tin and allow to cool slightly.
4. You can store remaining batter in an airtight container in the refrigerator for up to 2 weeks.
Recipe compliments of Ladies Home Journal, March 09. Bran muffins are good for your heart, but too often they taste like cardboard. So we gave ourselves a tough challenge – to create a moist, delicious, satisfying bran muffin that still packs a healthy 3 grams of fiber. Our staffers went crazy for this recipe, and we think you will, too.
Makes 18 standard muffins
Per muffin: 170 calories, 5 g total fat, 3 g sat fat, 252 mg sodium, 29 g carbs, 35 mg chol, 5 g protein, 3 g fiber
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