Lots of flavor is packed into these muffins and they are quite filling. I skipped the golden raisins because I had some fresh blueberries in the refrigerator that were begging to be included. This recipe is worth sharing, and the muffins were easy to make. My substitutions in red.
Spiced Bran Muffins
Light vegetable oil cooking spray (Okay, I used butter to grease the muffin tins)
1/2 C molasses
2 T honey
2 large egg whites
1/4 C plain nonfat yogurt ( low-fat)
1/4 C 2% milk ( whole milk)
1/2 C wheat bran
1 C whole wheat flour
1 1/2 t baking powder
1 T ground ginger
1 t ground cloves
1/4 C chopped walnuts
1/4 C golden raisins ( 1 C blueberries)
Preheat the oven to 350 degrees.
Coat a 12-well muffin tin with cooking spray (butter).
Warm the molasses and honey in a small saucepan over low heat just until it begins to steam. Remove the pan from the heat and set it aside to cool.
Whisk the egg whites, yogurt, and milk together in a large mixing bowl until blended. Whisk in the molasses and honey mixture. Using a wooden spoon, stir in the bran, flour, baking powder, and spices. Fold in the walnuts and raisins (blueberries).
Turn the batter into the prepared muffin tin and bake for 15-20 minutes, until a tester inserted into the center of a muffin comes out clean. Serve warm. (Definitely serve with butter).
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