Saturday, November 13, 2010

Raisin Bran Muffins

Low-Cal But Still Lovely
Bran muffins are really good for you! So don’t stop eating them just because you are watching your weight — include them in a healthy breakfast. One muffin is 3 points. You can save a few calories if you leave out the raisins.

1 cup whole wheat flour
2/3 cup uncooked wheat bran
1/4 tsp salt
3/4 tsp baking soda
1 tsp ground cinnamon
1/4 cup (4 tablespoons) unsalted, room temperature butter
2/3 cup Sugar
1 large egg
1 cup low fat buttermilk
1 cup raisins (optional)

Preheat oven to 400ºF. Coat a 12-hole muffin tin with cooking spray or line with paper muffin liners. In a medium bowl, combine flour, wheat bran, salt, baking soda and cinnamon; set aside.

Using an electric mixer, in a large bowl, cream butter with sugar until sugar is dissolved; add egg and beat thoroughly. Add 1/3 of bran mixture and 1/3 cup of buttermilk; mix until just combined. Repeat, alternating, with remaining bran mixture and buttermilk; fold in raisins. Fill each prepared muffin hole about two-thirds full with batter; place in middle of oven. Bake until a toothpick inserted in center of a muffin comes out clean, about 15 to 20 minutes.