"This is a low-fat, high-fiber muffin that I modified from a basic muffin recipe. You can customize it to your own taste by adding nuts. These muffins freeze extremely well." --CL Reader
1 1/4 cups all-purpose flour
1 cup quick-cooking oats
3/4 cup wheat bran
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
1 cup applesauce
1/2 cup fat-free milk
1 tablespoon vegetable oil
1 tablespoon light-colored corn syrup
1 large egg
How to Make It
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through salt) in a medium bowl. Stir in raisins; make a well in center of mixture. Combine applesauce and next 4 ingredients (applesauce through egg); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon the batter into 12 muffin cups coated with cooking spray. Bake at 375° for 18 minutes or until the muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Note: Before freezing, let the muffins cool completely on a wire rack. Store them in a heavy-duty zip-top plastic bag in your freezer for up to a month.
My husband prefers a softer/looser crumb, these are a little more dense, but somehow that doesn't stop him from eating them. So I assume he likes them as well. I make these often, I like to have them on hand for when I need a mid-day snack. They do a good job tiding me over until dinner.
These are the kind of muffins you can eat for breakfast with a cup of coffee and your sugar doesn't crash within an hour. I spiced mine up with a little bit of clove, nutmeg and cinnamon apple sauce because I didn't have plain. Tasted good and healthy!
i added walnuts, a tablespoon of molasses and some golden flax seeds. i think it could also use some sunflower seeds. these muffins are more savory than sweet. tasty and delicious, though i do agree, i enjoyed them more once i realized they were more hearty than sweet.
Good tasting healthy muffin - husband and I love it! Sometimes instead of 1 c of applesauce I will chop apples in a food processor almost like a chunky applesauce to make 3/4 c and a 1/4 cup of orange juice; gives it a sweet taste. Often add about 1 1/2 cup of blueberries too, if the blueberries are frozen, sometimes I will sprinkle a little splenda to cut the tartness.
This is a great basic muffin recipe to which you could add all kinds of things. I added some walnuts, a dash of allspice, and a sprinkle of turbino sugar on the top. One could switch out the dried fruit, use honey or molasses or maple syrup, or use other nuts or seeds. The base is moist and just sweet enough. The are not dessert-type muffins, but a nutritious breakfast or snack that won't up your blood sugar and will keep you filled all morning.
Echoing what other reviewers have said... Once you get past the realization that these are not your typical sweet sweet muffin, you'll appreciate the whole grain flavor and the raisin surprises in this muffin. Texture is decent for a muffin with as little fat as these have. I added walnut pieces for additional flavor and crunch. I'll be enjoying these muffins for breakfast with a latte.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!