Wednesday, October 1, 2014

Walnut Raisin Bran Muffins

By Lisa VanWilliams

Here's a fiber filled moist version of a bran muffin. The Academy of Nutrition and Dietetics states that, "Populations that consume more dietary fiber have less chronic disease".*  You can try different variations and substitutes to find the right mix for yourself.  For example, if you want to use applesauce instead of butter, agave instead of sugar, or just extra walnuts feel free to modify.

Buttermilk can be a misleading product. It sounds like very fattening, high calorie product but it all reality it is not that bad.  It's packed with calcium and nutrients and did an article on buttermilk where they state,  "If you prefer buttermilk's rich taste to regular milk, you can easily make the swap without expanding your waistline -- there's only a 4-calorie difference between a cup of low-fat buttermilk and low-fat milk."*


1 cup unprocessed wheat bran
1 cup buttermilk (you can use reduced-fat or fat-free)
4 tablespoons butter at room temp (you can omit butter and double the apple sauce)
1/4 cup dark brown sugar
2 eggs
6 tablespoons molasses
1/2 teaspoon vanilla
6 baby carrots shredded
1 1/2 cups whole wheat flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1/2 cup chopped walnuts
2 tablespoons apple sauce


Preheat oven to 350.  Combine the wheat bran with buttermilk and let it sit while you do the rest.  Mix together the butter and sugar, then add in the eggs, molasses, vanilla, & carrots.  In a separate bowl, add your dry ingredients (wheat flour, baking powder, baking soda, & salt).  Combine the wet to the dry and mix together - do not over stir.  Add lastly the raisins, walnuts, & applesauce.  Put them into some baking cups and cook for 23-30 mins. Enjoy !


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