Best Bran Muffins using Splenda
Source of Recipe
BBR
Recipe Introduction
Posted by: Elizabetty************I just took the muffins out of the oven and was really impressed - they are very light and fluffy in texture. If you like Splenda, these are for you. I used 2 whole eggs, omitted the cream of tartar and used 1/4 cup chopped raisins and 1/4 cup chopped, toasted pecans.
List of Ingredients
2 large egg whites
1 cup low-fat buttermilk
1 1/4 cups 100% bran cereal (not flakes)
3 tbsp molasses
2 tbsp canola oil
1 tsp finely grated orange peel
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup Splenda Granular
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp cream of tartar
1/4 cup finely chopped dried cranberries, raisins, or nuts.
Recipe
Preheat oven to 375 F. Spray 8 muffin cups in standard muffin tin with nonstick cooking spray.
In a medium bowl, whip the egg whites and buttermilk until frothy. Add the bran cereal, molasses, oil, orange peel, and cranberries, raisins or nuts, if desired, and set aside for 5 minutes.
Measure the flours, Splenda, baking soda, baking powder, and cream of tartar into a large bowl. Stir to mix. Make a well in the center and pour in the bran mixture. Using a large spoon or spatula, stir just until dry ingredients are moistened.
Spoon batter into muffin cups, filling 3/4 full. Bake for 18 minutes or until a center springs back when lightly touched. Cool for 5 minutes before removing to a wire rack. Store in an airtight container.
These muffins are best shortly after baking but I'm going to freeze them and then reheat in the microwave.
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