Jumbo Bran Muffins
Makes 6 Servings
2 tablespoons + ¼ c all-purpose flour
2 tablespoons packed light brown sugar
1 tablespoon butter, cut in small pieces
2 tablespoons chopped walnuts
1 ½ cups unprocessed bran
1 cup whole-wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 large egg
2 egg whites
⅓ cup sugar
2 tablespoons molasses
1 cup fat free buttermilk
⅔ cup golden raisins
- Preheat the oven to 375°F, Spray a jumbo 6-cup nonstick muffin pan with non-stick spray (or line with foil or paper liners.)
- To make the crumb topping, in a medium bowl, combine 2 tablespoons of the all-purpose flour and the brown sugar. With a pastry blender, cut in the butter until the mixture is crumbly. Stir in the walnuts.
- In a large bowl, combine the bran, whole-wheat flour, the remaining ¼ cup all-purpose flour, baking soda, baking powder, and salt. In a large bowl with an electric mixer on medium speed, beat the egg, egg whites, sugar, and molasses until blended. Gradually beat in the buttermilk. Gradually add the bran mixture, mixing on low speed until just blended. Stir in the raisins.
- Spoon the batter into the cups, filling each about half full. Sprinkle with the crumb topping. Bake until a toothpick inserted in a muffin comes out clean, about 25 minutes. Cool in the pan on a rack 5 minutes; remove from the pan and cool completely on the rack.
PER SERVING (1 Jumbo Muffin): 329 Cal, 6g Fat, 2g Sat Fat, 0g Trans Fat, 42mg Chol, 481mg Sod, 64g Carb, 8g Fib, 10g Protein, 111mg Calc. Points Value: 6p.
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