I have two different raisin bran muffin recipes that I'm going to post. The calorie difference is considerable. One is really really moist, the other one is not bad at all. Depending on the calories you can afford you can choose to use the recipe that you wish. I say this because some people are going for 1,200 calories, while others can afford to go to 1,400 calories a day.
And don't worry if you have extra muffins. If you do, wrap each one in foil and store them all in a plastic bag in the freezer. Defrost at room temperature overnight or in the oven before breakfast.
These muffins that I have copied from Martha Stewart are very easy to prepare and they are not time consuming at all.
RAISIN BRAN MUFFINS
Ingredients:
1/4 cup vegetable oil, plus more for tin
1 1/2 cups raisin bran cereal
3/4 cup milk
1/2 cup whole-wheat flour (spooned and leveled)
1/2 cup all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg, lightly beaten
1/4 cup packed dark-brown sugar
Directions:
Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.
Makes 6 servings:
Per serving:
Calories: 250
Fat: 11 g
Carbs: 36.5 g
Protein: 5 g
OR
Here is a low calorie Raisin Bran Muffin recipe which is considerably lower calorie. But it is dryer than the regular muffin although it does hit the spot:)
Ingredients:
1/2 cup flour
1/4 cup Splenda
1 Tablespoon Sifted Baking Powder
Dash Salt
1/2 teaspoon ground cinnamon
1/4 cup of Parkay no calorie butter spray
1/4 cup 2% Milk
1 large egg, lightly beaten
1 Cup of Raisin Bran
Directions:
Mix ingredients; bake in muffin cups in preheated 350 degree oven until done - about 20 minutes.
Makes 6 servings:
Per serving:
Calories: 90
Fat: 1.5 g
Carbs: 18 g
Protein: 3 g
And don't worry if you have extra muffins. If you do, wrap each one in foil and store them all in a plastic bag in the freezer. Defrost at room temperature overnight or in the oven before breakfast.
These muffins that I have copied from Martha Stewart are very easy to prepare and they are not time consuming at all.
RAISIN BRAN MUFFINS
Ingredients:
1/4 cup vegetable oil, plus more for tin
1 1/2 cups raisin bran cereal
3/4 cup milk
1/2 cup whole-wheat flour (spooned and leveled)
1/2 cup all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg, lightly beaten
1/4 cup packed dark-brown sugar
Directions:
Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.
Makes 6 servings:
Per serving:
Calories: 250
Fat: 11 g
Carbs: 36.5 g
Protein: 5 g
OR
Here is a low calorie Raisin Bran Muffin recipe which is considerably lower calorie. But it is dryer than the regular muffin although it does hit the spot:)
Ingredients:
1/2 cup flour
1/4 cup Splenda
1 Tablespoon Sifted Baking Powder
Dash Salt
1/2 teaspoon ground cinnamon
1/4 cup of Parkay no calorie butter spray
1/4 cup 2% Milk
1 large egg, lightly beaten
1 Cup of Raisin Bran
Directions:
Mix ingredients; bake in muffin cups in preheated 350 degree oven until done - about 20 minutes.
Makes 6 servings:
Per serving:
Calories: 90
Fat: 1.5 g
Carbs: 18 g
Protein: 3 g
2 comments:
You can use Vanilla Unsweeted Almond Milk by Blue Diamond and still use the 3/4 cup. This milk only has 40 calories in an 8 oz glass!
you can also substitute the 1/4 c of oil in any bread or muffin recipe for unsweetened apple sauce. This is a 1:1 ratio and doesn't add the bad fats. it will reduce the calories in your regular muffins by a lot. :)
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