Raspberry Bran Muffins


'Consider this recipe when you're looking to bring a healthy addition to the breakfast table,' suggests Suzanne McKinley from Lyons, Georgia. These wholesome not-too-sweet muffins have a golden brown crust.

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
12 servings


  • 1 cup all-purpose flour

  • 1 cup wheat or oat bran

  • ¼ cup sugar

  • 3 teaspoons baking powder

  • ¼ teaspoon salt

  • ¼ cup egg substitute

  • 1 cup fat-free milk

  • ¼ cup canola oil

  • 1 cup fresh or frozen unsweetened raspberries*


  1. In a bowl, combine the flour, bran, sugar, baking powder and salt. In another bowl, beat egg substitute, milk and oil; stir into dry ingredients just until moistened. Gently fold in raspberries.

  2. Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full with batter. Bake at 400 degrees F for 20 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.


If using frozen raspberries, do not thaw before adding to batter.

Nutritional Analysis: One muffin equals 122 calories, 5 g fat (trace saturated fat), trace cholesterol, 127 mg sodium, 18 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.