Recipe: High Fiber Muffin Recipes

HIGH FIBER 50 CALORIE BRAN MUFFINS

1 c. whole wheat flour
1 tsp. baking soda
1 1/2 c. all bran
1/2 c. raisins; optional
1 egg
1/2 c. honey
3/4 c. skim milk
2 tbsp. safflower oil

Mix together dry ingredients, moisten with egg, honey, milk, and oil. Stir only to blend. Place one-ounce scoops of mixture into well greased muffin tins. Bake at 400 degrees for 20-30 minutes. Makes 15 (not 12). This is important for calorie count.

PUMPKIN MUFFINS

1 1/2 c. all bran cereal
2/3 c. milk
1 c. pumpkin
1 egg
1/2 c. soft shortening
1 1/2 c. flour
2 1/2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
3/4 c. raisins
Sugar

Combine cereal, milk, pumpkin and sugar in bowl. Let stand 2 minutes. Add egg and shortening. Mix well. Combine flour, baking powder, salt, cinnamon and nutmeg. Stir into pumpkin mixture and mix just enough to combine. Add raisins. Fill greased 2 1/2 inch muffin pan cups 3/4 full. Sprinkle lightly with sugar. Bake at 400 for 35 minutes or until golden brown. Serve warm. Makes 12 muffins.

WEEK MUFFINS, OR, MUFFINS FOR 6 WEEKS!

15 oz. box Raisin Bran
3 c. sugar
5 c. flour
5 tsp. baking soda
2 tsp. salt
1 tbsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 tsp. vanilla
4 eggs, beaten
1 qt. buttermilk
1 c. oil

Mix together in a very large bowl, first 9 ingredients. Add eggs, buttermilk, oil and stir together. Store in plastic container in refrigerator for up to 6 weeks. To bake, do not stir batter, just spoon into muffin pan (I use paper liners) 2/3 full. Bake at 400 degrees 15-18 minutes. Test for doneness with fingertip.

PUMPKIN OAT MUFFINS

1 1/3 c. oat bran
1 c. rolled oats
1 1/4 c. skim milk
3/4 c. whole wheat flour
1/2 c. brown sugar
1 tbsp. baking powder
2 tsp. cinnamon
1/2 tsp. ginger
3/4 c. canned pumpkin
2 egg whites or 1/4 egg substitute
2 tbsp. vegetable oil
1/2 c. raisins
1/2 tsp. nutmeg

Preheat oven to 400 degrees. Combine oat bran and milk in bowl. In separate bowl mix flour, baking powder, spices and brown sugar. In third bowl, blend pumpkin, egg whites, oil and raisins then add the mixture to the oat mixture. Add the flour mixture. Stir until moist. Do not over mix. Spray 12 muffin pans with pan spray, pour in the batter. Bake 20 to 25 minutes or until lightly brown. 171 calories; 4 grams fat.

DATE AND APRICOT BRAN MUFFINS

1 1/4 c. all purpose flour
1 c. natural bran
1/3 c. brown sugar
1 tbsp. baking powder
3/4 tsp. cinnamon
1 egg
1 ripe banana, mashed
1/3 c. molasses or honey
1/3 c. butter, melted
3/4 c. milk
1/3 c. chopped dates
1/3 c. dried apricots

Stir together flour, bran, brown sugar, baking powder and cinnamon. In a separate bowl, beat egg lightly. Stir in mashed banana, molasses or honey, butter and milk. Stir flour mixture into milk mixture just until blended. Mix in dates and apricots. Spoon batter into buttered muffin pans. Bake in a preheated oven at 400 degrees for 20 to 25 minutes.