Double Strawberry Muffins – a delicious recipe with bran, sugar, apple, milk, baking soda, corn syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425F.
2
Line 12 muffin cups with paper cups or spray them with Pam.
3
In a large mixing bowl or in the food processor, combine oat bran, apple fiber, and baking soda (I just stirred with a spoon).
4
Stir until thoroughly mixed.
5
Place in a blender or food processor 1 cup of the strawberries with the sugar and puree until smooth.
6
Measure the strawberry puree; if it does not measure 1 cup, add enough skim milk to bring it to that level.
7
Dice remaining strawberries.
8
In a small mixing bowl combine the strawberry puree and the corn syrup, and stir this into the dry ingredients to combine thoroughly.
9
Stir in the chopped strawberries.
10
Beat egg whites until stiff and fold them into the batter.
11
Spoon the batter into the prepared muffin cups and bake for 20 minutes.
218
kcal
Calories
8
g
Fat
29
g
Carbs
11
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 8 ingredients. The key ingredients include: 1 ½ cups oat bran, ¼ cup sugar, 1 cup apple, fiber (sauce), skim milk, if needed, and more.
Yes, Double Strawberry 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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