- 6
Ingredients
- 2 Tablespoons all purpose flour
- 1/4 cup all purpose flour
- 2 Tablespoons light brown sugar, packed
- 1 Tablespoon butter, cut in small pieces
- 2 Tablespoons chopped walnuts
- 1 1/2 cups unprocessed bran
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 2 egg whites
- 1/3 cup sugar
- 2 Tablespoons molasses
- 1 cup lowfat buttermilk, 1% or fat free if you can find it
- 2/3 cup golden raisins
Preparation
Step 1
For smaller muffins, spoon the batter into a standard 12-cup muffin tin and bake about 20 minutes, and cut the points in half.
Directions
1. Preheat oven to 375 degrees F. Spray a 6-jumbo-cup (1 cup each) nonstick muffin tin with non-stick spray (or line with foil or paper liners).
2. To make the crumb topping, combine 2 T. of the all-[purpose flour and the brown sugar in a medium bowl. With a pastry blender, cut in the butter until the mixture is crumbly. Stir in the walnuts.
3. Combine the bran, whole wheat flour, the remaining 1/4 cup all-purpose flour and the baking soda, baking powder and salt in a large bowl. With an electric mixer on medium speed, beat the egg, egg whites, sugar, molasses in a large bowl until blended. Gradually add in the buttermilk. Gradually add the bran mixture, mixing on low speed until just blended. Stir in the raisins.
4. Spoon the batter into the muffin cups, filling each about half full. Sprinkle with the crumb topping. Bake until atoothpick inserted in a muffin comes out clean, about 25 minutes. Cool in the pan on a rack 5 minutes; remove from the pan and cool completely on the rack.
Nutritional information per serving
WW Points 6
Amount Per Serving
Calories: 329
Total Fat: 5.09g
Cholesterol: 41mg
Sodium: 426mg
Total Carbs: 67.73g
Dietary Fiber: 9.77g
Sugars: 32.59g
Protein: 10.67g