Raspberry Bran Muffins

Raspberry Bran Muffins

"'Consider this recipe when you're looking to bring a healthy addition to the breakfast table,' suggests Suzanne McKinley from Lyons, Georgia. These wholesome not-too-sweet muffins have a golden brown crust."
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Ingredients

30 m servings
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Original recipe yields 12 servings

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Directions

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  1. In a bowl, combine the flour, bran, sugar, baking powder and salt. In another bowl, beat egg substitute, milk and oil; stir into dry ingredients just until moistened. Gently fold in raspberries.
  2. Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full with batter. Bake at 400 degrees F for 20 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.

Footnotes

  • If using frozen raspberries, do not thaw before adding to batter.
  • Nutritional Analysis: One muffin equals 122 calories, 5 g fat (trace saturated fat), trace cholesterol, 127 mg sodium, 18 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews

14
  1. 15 Ratings

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Most helpful positive review

These were very good with a couple of changes. I was out of milk so I used a 6 oz. container of lite blueberry yougurt. For the oat bran I used crushed fiber one cereal. I also added a few mo...

Most helpful critical review

I halved the oil as many suggested - but I do think they were a tad bland... I would like to try adding some vanilla and perhaps some cinnamon - I would also like to try using ww flour for 1/2 o...

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I halved the oil as many suggested - but I do think they were a tad bland... I would like to try adding some vanilla and perhaps some cinnamon - I would also like to try using ww flour for 1/2 o...

These were very good with a couple of changes. I was out of milk so I used a 6 oz. container of lite blueberry yougurt. For the oat bran I used crushed fiber one cereal. I also added a few mo...

These are delicious! Like most cooks, I tweaked this recipe to meet our family's taste. I used 1 egg and about 1-1/2 cups buttermilk because it is thicker than milk. I soaked 1/2 cup allbran in ...

I reduced the oil slightly and they were perfect - more fluffy.

I did cut the oil by half after reading the reviews. These muffins are wonderful when still slightly warm. They aren't overly sweet. After cooling completely they are somewhat less flavorful and...

They were very dense and oily. I can't recommend this recipe.

The consistency of these muffins was pretty good. I used one large egg, instead of the egg substitute. I also heeded the advice to half the oil which was a good call. Also, I added about half a ...

Delicious! I tweaked the recipe for my family's tastes by adding a 1/4 tsp of vanilla, but followed the important parts. Very tasty, well done! Thanks for sharing Suzanne.

Delicious and healthy! These muffins came out great! Only minor changes made were using 1 egg instead of egg substitute, used olive oil instead of canola, and raspberry preserves since we didn...

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