Bran Muffins by Nancy T. Maar
Freshly baked muffins please everyone. Enhance the recipe by adding a handful of nuts, dried currants, or raisins.
Yields 12 muffins; serving size 1 muffin
Calories: 86
Protein: 4 grams
Carbohydrates: 15 grams
Sugar: 1.35 grams
Fat: 3.2 grams
2 eggs, beaten
1 teaspoon salt
1 cup milk
1 tablespoon unsalted butter, melted
½ cup rice or corn flour
½ cup whole-wheat flour
1 cup oat or wheat bran
¼ cup Splenda
1 tablespoon baking powder
Preheat oven to 350°F. In a large bowl, beat together the eggs, salt, milk, and butter.
Mix in the flours, bran, Splenda, and baking powder. Prepare muffin tin with nonstick spray. Fill each cup halfway.
Bake for 20 minutes. Cool, remove from tin, and serve with unsalted butter or sugar-free jam.
The Versatile Muffin
You can add many different things to muffins and quick breads. Try different kinds of nuts. You can also add sugar-free dried fruits, such as apples and apricots, either soaked until soft in water or left chewy. These make great afternoon snacks and can be frozen for a fast breakfast.
