Healthy Jumbo Bran Muffin 6pts Recipe 455 Recipes

DELICIOUS AND HEALTHY BRAN MUFFIN RECIPE

Steps:

• Preheat oven to 400ºF.
• Stir together the bran, flour, soda and baking powder. Stir in raisins and set aside.
• Blend the milk, molasses, oil and egg. Add to the dry ingredients and mix just until moistened.
• Spoon into 12 greased muffin tins. Bake for 15 minutes at 400ºF or until muffins pull away from sides of cups.

HEALTHY JUMBO BRAN MUFFIN 6PTS RECIPE - (4.5/5)

Steps:

• For smaller muffins, spoon the batter into a standard 12-cup muffin tin and bake about 20 minutes, and cut the points in half. Directions 1. Preheat oven to 375 degrees F. Spray a 6-jumbo-cup (1 cup each) nonstick muffin tin with non-stick spray (or line with foil or paper liners). 2. To make the crumb topping, combine 2 T. of the all-[purpose flour and the brown sugar in a medium bowl. With a pastry blender, cut in the butter until the mixture is crumbly. Stir in the walnuts. 3. Combine the bran, whole wheat flour, the remaining 1/4 cup all-purpose flour and the baking soda, baking powder and salt in a large bowl. With an electric mixer on medium speed, beat the egg, egg whites, sugar, molasses in a large bowl until blended. Gradually add in the buttermilk. Gradually add the bran mixture, mixing on low speed until just blended. Stir in the raisins. 4. Spoon the batter into the muffin cups, filling each about half full. Sprinkle with the crumb topping. Bake until atoothpick 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. Nutritional information per serving WW Points 6 Amount Per Serving Calories: 329 Total Fat: 5.09g Cholesterol: 41mg Sodium: 426mg Total Carbs: 67.73g Dietary Fiber: 9.77g Sugars: 32.59g Protein: 10.67g

GIANT BRAN AND RAISIN MUFFINS

Steps:

• Heat oven to 375 degrees. Lightly butter six giant-size muffin cups, or line them with paper liners.
• Combine wheat bran, raisins, prune juice, yogurt, molasses, butter, eggs, and vanilla in a large bowl. Let stand for 10 minutes.
• Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix.
• Spoon 1 cup batter into each of the giant muffin cups. Bake in the center of the oven until a cake tester comes out clean, 27 to 30 minutes.
• Turn muffins out of the pan, and let them cool on a rack.

HEALTHY BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Grease muffin cups or use paper muffin liners.
• Mix together wheat bran and milk, and let stand for 10 minutes.
• In a large bowl, mix together applesauce, egg, brown sugar, and vanilla.
• Mix in bran mixture.
• In a separate bowl, mix together whole wheat flour, baking soda, baking powder, and salt.
• Stir into bran mixture until just blended.
• Scoop into muffin cups.
• Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

WW CRUMB-TOPPED JUMBO BRAN MUFFINS

Steps:

• Preheat the oven to 375 degrees. Spray a 6-jumbo-cup (1 cup each) nonstick muffin pan with nonstick spray (or line with paper/foil liners).
• To make the crumb topping, combine 2 tablespoons of the all-purpose flour and the brown sugar in a medium bowl. With a pastry blender, cut in the butter until the mixture is crumbly. Stir in the walnuts.
• Combine the bran, wholewheat flour, the remaining 1/2 cup all-purpose flour, the 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 in a large bowl intil 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 into 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.