Moist Oatmeal Bran Muffins with Raisins
Indulge in the wholesome goodness of these Moist Oatmeal Bran Muffins, crafted to be a delicious and healthy start to your day. Featuring a delightful balance of whole wheat and all-purpose flour, these muffins are packed with natural bran and quick-cooking oats that ensure a tender, moist texture. Sweetened mildly with apple juice concentrate and honey, they are further enhanced by juicy raisins or currants. Perfect for breakfast or as a snack, these low-fat muffins are not only satisfying but also contribute to a heart-healthy diet. Whether enjoyed fresh out of the oven or stored for later, they are a delightful treat every time.
12
Servings
150
Calories
15
Ingredients
Ingredients
whole wheat flour
1/2 cup (sifted)
all-purpose flour
1/4 cup + 2 tablespoons (sifted)
Splenda sugar substitute or Equal Spoonful
2 tablespoons (sifted)
salt
1/4 teaspoon
baking powder
1 tablespoon (sifted)
cinnamon
1/4 teaspoon (sifted)
unprocessed natural bran
1 1/2 cups
quick-cooking oatmeal
1 1/2 cups
low-fat buttermilk
3/4 cup + 1 tablespoon
apple juice concentrate
1/4 cup
vegetable oil
2 tablespoons
egg whites
2
honey
1 tablespoon
currants or regular raisins
1/2 cup (chopped if desired)
hot water
1/2 cup (not boiling)
Instructions
1
Preheat your oven to 400°F (200°C) and prepare a muffin tin by lining it with paper cups or spraying it lightly with cooking spray.
2
In a large mixing bowl, sift together the whole wheat flour, all-purpose flour, Splenda (or Equal), baking powder, cinnamon, and salt. Whisk in the natural bran and quick-cooking oatmeal until evenly combined.
3
In a separate bowl, use a mixer to blend together the low-fat buttermilk, apple juice concentrate, egg whites, and honey for about 2 minutes until well combined.
4
Gently pour the wet ingredients into the dry mixture, stirring until just moistened. Take care not to overmix.
5
Fold in the currants (or raisins) and add in the hot water, mixing until incorporated.
6
Spoon the batter evenly into the prepared muffin tins, filling each cup about 2/3 full.
7
Bake in the preheated oven for about 20 minutes, or until the tops are lightly browned and a toothpick inserted into the center comes out clean.
8
Remove from the oven and allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information
1.5g
Fat
26g
Carbs
3g
Protein
4g
Fiber
2.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the name of this muffin recipe?
The recipe is for Moist Oatmeal Bran Muffins with Raisins.
How many calories are in one muffin?
Each muffin contains 150 calories.
What is the total fat content per serving?
There is 1.5g of fat per muffin.
How much fiber is in these oatmeal bran muffins?
Each muffin provides 4g of fiber.
What temperature should the oven be preheated to?
The oven should be preheated to 400°F (200°C).
How many muffins does this recipe make?
This recipe makes 12 servings.
What types of flour are needed for this recipe?
You will need 1/2 cup of sifted whole wheat flour and 1/4 cup plus 2 tablespoons of sifted all-purpose flour.
Can I use a sugar substitute in these muffins?
Yes, the recipe suggests using 2 tablespoons of Splenda sugar substitute or Equal Spoonful.
What kind of oats are used for the texture?
The recipe calls for 1 1/2 cups of quick-cooking oatmeal.
What type of bran should I purchase?
You should use 1 1/2 cups of unprocessed natural bran.
What liquid ingredients provide the moisture?
The moisture comes from low-fat buttermilk, apple juice concentrate, egg whites, honey, vegetable oil, and hot water.
How many egg whites are required?
The recipe requires 2 egg whites.
Is there honey in this recipe?
Yes, it includes 1 tablespoon of honey.
Can I use currants instead of raisins?
Yes, you can use 1/2 cup of either currants or regular raisins.
How much hot water is added to the batter?
The recipe uses 1/2 cup of hot water, which should not be boiling.
What is the recommended baking time?
Bake the muffins for about 20 minutes.
How full should I fill the muffin cups?
Fill each muffin cup about 2/3 full with batter.
When should the raisins or currants be added?
Fold in the currants or raisins just before adding the hot water.
How long should the wet ingredients be blended?
Blend the buttermilk, apple juice, egg whites, and honey for about 2 minutes until well combined.
What spice is used for flavoring?
The recipe uses 1/4 teaspoon of sifted cinnamon.
How much salt is included in the dry mixture?
The recipe includes 1/4 teaspoon of salt.
How much baking powder is needed?
You will need 1 tablespoon of sifted baking powder.
Are these muffins considered low-fat?
Yes, with only 1.5g of fat per serving, they are considered low-fat.
Can these muffins be eaten for breakfast?
Yes, they are described as a wholesome and healthy start to the day.
How much vegetable oil is in the entire batch?
The recipe uses 2 tablespoons of vegetable oil.
How do I check if the muffins are finished baking?
They are done when the tops are lightly browned and a toothpick inserted into the center comes out clean.
Should the dry ingredients be sifted?
Yes, the whole wheat flour, all-purpose flour, sweetener, baking powder, and cinnamon should be sifted together.
What is the carbohydrate count per muffin?
Each muffin contains 26g of carbohydrates.
How much protein is in each muffin?
Each muffin provides 3g of protein.
What is the sugar content for one serving?
There is 2.5g of sugar in each muffin.