Post by Stephanie nli on Jan 3, 2008 9:23:24 GMT -5
Raspberry Surprise Bran Muffins
Raspberry bran muffins filled with jam
40 Minutes to Prepare and Cook
Ingredients
Dry ingredients
2.5 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
.5 teaspoons baking soda
Wet ingredients
1.5 cups buttermilk
.3 cups canola oil
2 eggs
1 teaspoon vanilla
4 cups bran flakes cereal
Other
1 cup fresh raspberries
1 cup seedless raspberry jam
Directions
Mix dry ingredients in one large bowl. In another large bowl whisk together the wet ingredients. After the wet ingredients have been mixed add the dry ingredients to that bowl, stirring only until blended. Carefully stir in fresh raspberries.
With the fresh raspberries I like to keep them in halves or quarters because the muffins are really good if you bite into a chunk of whole raspberry, so don't puree them into the batter.
After the batter is mixed up spoon a little batter into each muffin cup (either filled with a paper first or not). Then spoon about 1 teaspoon of seedless raspberry jam into the center of each cup, then cover with more batter.
Cook in an oven preheated to 400 degrees F for 20-25 minutes. They are so good you don't even need butter! (And best of all, they don't taste like they're made of bran, C even likes them and he doesn't like raspberries or bran)
Number of Servings: 24
Nuritional info (dependant of course upon the exact ingredients you use, what kind of bran cereal or jam, etc)
177 Calories
3 g protein
34 carbohydrates
4 g fat
2 g dietary fiber
18 mg cholesterol
131 mg sodium
Diabetic exchanges
2 starch
.5 fruit
.5 fat
Raspberry bran muffins filled with jam
40 Minutes to Prepare and Cook
Ingredients
Dry ingredients
2.5 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
.5 teaspoons baking soda
Wet ingredients
1.5 cups buttermilk
.3 cups canola oil
2 eggs
1 teaspoon vanilla
4 cups bran flakes cereal
Other
1 cup fresh raspberries
1 cup seedless raspberry jam
Directions
Mix dry ingredients in one large bowl. In another large bowl whisk together the wet ingredients. After the wet ingredients have been mixed add the dry ingredients to that bowl, stirring only until blended. Carefully stir in fresh raspberries.
With the fresh raspberries I like to keep them in halves or quarters because the muffins are really good if you bite into a chunk of whole raspberry, so don't puree them into the batter.
After the batter is mixed up spoon a little batter into each muffin cup (either filled with a paper first or not). Then spoon about 1 teaspoon of seedless raspberry jam into the center of each cup, then cover with more batter.
Cook in an oven preheated to 400 degrees F for 20-25 minutes. They are so good you don't even need butter! (And best of all, they don't taste like they're made of bran, C even likes them and he doesn't like raspberries or bran)
Number of Servings: 24
Nuritional info (dependant of course upon the exact ingredients you use, what kind of bran cereal or jam, etc)
177 Calories
3 g protein
34 carbohydrates
4 g fat
2 g dietary fiber
18 mg cholesterol
131 mg sodium
Diabetic exchanges
2 starch
.5 fruit
.5 fat