Ready in 1 hour
I adapted this recipe for a diabetic friend. I substituted 1 cup of Splenda (for Baking) for the sugar and substituted unsweetened applesauce for the honey. You can use blueberries, prunes, fig, or raisins as well as dates.
In a small bowl sift together dry ingredients .( flour salt and baking soda)
In another bowl mix all bran and fruit with boiling water. Set aside.Using an electric beater, cream
together , butter, splenda and apple sauce , beat in eggs one at a time. Alternately add flour
mixture and buttermilk.(3 additions each). Beat in soaked bran and fruit mixture.
Divide mixture among prepared muffin tins. Bake in preheated 375 oven for 20 minutet or until
Each (140g muffin) contains an estimated:
Cals: 242, FatCals: 78, TotFat: 9g
SatFat: 5g, PolyFat: 1g, MonoFat: 2g
Chol: 22mg, Na: 589mg, K: 273mg
TotCarbs: 39g, Fiber: 6g, Sugars: 8g
NetCarbs: 33g, Protein: 7g
I adjusted the recipe for 12 muffins and calculated the nutrition data.
Hdesanto 3y agoLoved the muffins. I am always looking for a healthy breakfast on the go. I used fresh figs instead of the dates and granulated splenda and they were excellent.
mitchyland 6y agosounds good to me i will make this what I get answer . with the all bren flakes witht the hot water do u squeeze out the excess water or dump it all in . Plus do you think I can use whole wheat flour all so? thanks in advance
oldrosegirl 6y agoI made this with granulated splenda (not splenda for baking) and they were still excellent! Look even better than the photo, as they raised up well and look appetizing. I will definately make this again. Thanks
promfh 9y agoThe Splenda used in this recipe was probably "Splenda for Baking" which contains some sugar but works better in baked goods.
promfh 9y ago[I made edits to this recipe.]
isabella 9y ago[I posted this recipe.]