In our efforts to trim down and shape up before a spring vacation in Mexico, D and I have virtually given up bread (except when it is as stellar as the hot/crispy loaf that we had at The Keg last night). I have been on the look out for a low fat, low sugar bran muffin which I think that I have just about perfected. Then recently D inquired about whether I had ever come across a healthy cornmeal muffin. I love a challenge and found another great recipe.
In muffin recipes I completely cut out sugar by using a sugar substitute. Even though I don’t particularly enjoy a white sugar substitute, I am very inclined towards Sugar Twin’s Brown Sugar one. Both recipes call for a scant amount of sweetness anyway.
- ¼ c dark brown sugar (or brown sugar substitute)
- 1½ c bran
- 1 t cinnamon
- 1½ c whole wheat flour
- 1½ t baking powder
- 1½ t baking soda
- ½ t salt
- 2 eggs
- 1½ c applesauce
- 5 T non fat vanilla yoghurt
- 1 t vanilla
- ½ c raisins if desired
- Preheat oven to 400 degrees.
- Line muffin tins (12).
- In a medium bowl mix together the brown sugar, bran and cinnamon.
- Add flour, baking powder, baking soda, salt. Mix well.
- In a separate bowl, beat the eggs, applesauce, yoghurt and vanilla together.
- Add wet ingredients to the dry and mix together.
- Add raisins if desired.
- Spoon batter into 12 muffin tins.
- Bake for 15-20 minutes.
Since I already had my tray of baking ingredients on the counter and the kitchen machine bowls were dirty, I thought that it would be efficient to make a second batch of muffins; this time the cornmeal ones. My recipe template only allows me to add one recipe per blog post, so I will have to do so separately.
Kath’s quote: “Give me liberty or a bran muffin!”- Colin Mochrie
Love never fails.