Healthy Bran Muffins (No Salt No Sugar Very Low Fat) by bivs99

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Healthy Bran Muffins (No Salt No Sugar Very Low Fat)
Submitted by bivs99 on January 31, 2004 at 3:49 pm

DESCRIPTION
Healthy Bran Muffins (no salt, no sugar, very low fat)

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
This recipe was inspired by the bran muffins in Maida Heatter's Cakes. I have made extensive changes, including removing the salt and nearly all the fat (all but the one egg). If you are baking with salt, use the alternate leavening amounts in parentheses.

Since these muffins are nearly fat-free, they are best eaten warm from the oven. If they sit out for long, they will toughen. However, they freeze well.

You can use regular brown sugar instead of Splenda. In this case, increase the leavening by 25%.

Makes 12 small muffins

216 g (7.6 oz; 14 tablespoons) unsweetened applesauce

20 g (.7 oz; 3/4 cup) Splenda
134 g (4.7 oz; 9 tablespoons) blackstrap molasses
[or substitute 144 g (5 oz; 3/4 cup packed) dark brown sugar plus 119 g (4.2 oz; 1/2 cup) blackstrap molasses for Splenda + molasses]

1 egg
288 g (10.2 oz; 1 1/4 cups) skim milk
144 g (5.1 oz; 2 3/4 cups) unprocessed bran
152 g (5.4 oz; 1 cup plus 1 tablespoon, not packed) raisins
[plump in water if they have dried out. To do this, cover with hot water, cover the bowl, and microwave for 1 minute]
94 g (3.3 oz; 15 tablespoons) whole-wheat pastry flour
86 g (3 oz; 3/4 cup) all-purpose flour
1/2 teaspoon sodium-free baking soda (or 1 1/4 teaspoons regular)
1 1/2 teaspoons sodium-free baking powder (or 1 1/4 teaspoons regular)

If using Splenda, do not preheat the oven. (Otherwise the muffins get peaked tops.) If using regular sugar, preheat to 400 degrees.

In a medium bowl, blend the applesauce with the Splenda and molasses.

In a small bowl, beat the egg. Add the milk and whisk to blend. Add this to the applesauce mixture and whisk together. Add the raisins (with their soaking water if any) and the bran. Blend well with a rubber spatula and set aside to soak for a few minutes.

Place the flours, baking soda and baking powder in a large bowl. Whisk to blend. Add the bran mixture and blend well with a rubber spatula. Make sure all the bran is moistened but do not overmix.

Spray a nonstick muffin tin with Pam. Spoon the batter into the cups, filling each one to the top or slightly over. (You can make fewer muffins if you want them larger; just fill unused muffin cups half full with hot water before baking.)

Bake at 400 degrees for 12 minutes or so (the Splenda muffins, with their cold oven start, will take a bit longer). The muffins should feel springy to the touch. If you want to crisp the outside just a bit (which I really like), leave the muffins in the turned-off oven for a minute or so after baking. Remove from the oven, cool in the pan for a minute, then remove muffins to a cooling rack. Serve warm.

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