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Ingredients

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Directions

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  • Heat oven to 375 degrees F. Line 12 standard-size or 24 mini-muffin cups with papers.

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  • Microwave raisins and water, on high, in covered dish until raisins are very soft, 2 to 3 minutes; stir every minute. Reserve 1 tablespoon liquid; drain off rest. Puree raisins with liquid and vanilla in food processor.

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  • Toast bran on cookie sheet in 375 degree oven 8 minutes, until golden brown. Combine bran, buttermilk, juice concentrate and fructose in large bowl. Stir in raisin puree. Let stand 20 minutes. (Or refrigerate overnight; return to room temperature.)

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  • Sift flours, baking soda and baking powder into separate bowl. Stir egg whites and zest into bran mixture. Stir in flour mixture just to combine. Spoon into prepared muffin tins.

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  • Bake standard muffins in 375 degree oven 28 minutes, mini-muffins 20 minutes, or until crusty. Cool in pan 5 minutes. Remove muffins to cool. Makes 12 standard or 24 mini-muffins. (Nutrition facts are for 1 standard muffin.)

Nutrition Facts

196 calories; 1 g total fat; 0 mg cholesterol; 144 mg sodium. 47 g carbohydrates; 6 g protein;

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