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Golden Bran and Raspberry Muffins
At a Glance
- Prep
- 10 minutes
- Cook
- 25 minutes
- Total
- 33 min
- Yield
- 6.00 serving(s)
Categories
- Muffins
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Cereals containing gluten — check ingredient labels
- Possible Eggs — check ingredient labels
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Golden Bran and Raspberry Muffins brings together 1 cup cake flour, 1 cup wheat bran, 2 teaspoons baking powder in a practical dish for home cooking. It takes about 33 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 1 cup cake flour
- 1 cup wheat bran
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 egg whites
- 1/4 cup molasses
- 3/4 cup unsweetened applesauce
- 1/4 cup evaporated skim milk
- 1/2 cup raspberries, frozen (thawed)
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Instructions
Preheat oven to 350.
Line muffin tins with liners or spray with cooking spray.
In a large bowl, combine flour, bran, baking powder and baking soda until well mixed.
In a medium size bowl, whisk the egg whites, and molasses until frothy.
Whisk in the applesauce and milk.
Pour the liquid mixture in with the dry ingredients and stir until just combined, but do not over stir. (if desired, this can be left in the refrigerator over night, covered.) The fruit should not be added until just before baking.
Very gently fold in the raspberries, (try to prevent the fruit from breaking.) Spoon an heaping 1/4 cup of the batter into each muffin cup, filling each completely.
Bake for 25 minutes until golden brown.
Remove the muffins from the tins and transfer to a wire rack to cool.
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