Bran & Raspberry Muffins – a delicious recipe with cake flour, bran, baking powder, baking soda, egg whites, molasses. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a muffin tin with foil muffin cups and preheat the oven to 350 degrees.
2
In a large bowl, mix the flour, bran, baking powder, and baking soda until well incorporated.
3
In a medium bowl, whisk the egg whites and molasses until frothy. Whisk in the applesauce and milk.
4
Pour the liquids on top of the dry ingredients and stir until just incorporated - do not over-stir.
5
At this point, you can cover the batter and leave in the refrigerator overnight. The fruit should be added just before baking.
6
Very gently fold in the raspberries, trying to prevent the fruit from breaking. Spoon approximately 1/4 cup of the batter into each muffin cup, filling each completely; these muffins do rise, but not as much as the high-fat versions.
7
Bake for 25 minutes until golden-brown.
8
Remove the muffins from tin and transfer to a wire rack to cool for 5 minutes.
212
kcal
Calories
5
g
Fat
32
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup cake flour, 1 cup wheat bran, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.
Yes, Bran & Raspberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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