High Protein Raisin Bran Muffins Recipes

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HIGH PROTEIN BRAN MUFFINS



High Protein Bran Muffins image

Make and share this High Protein Bran Muffins recipe from Food.com.

Provided by _Pixie_

Categories     Quick Breads

Time 35m

Yield 30 muffins

Number Of Ingredients 13

2 1/2 cups bran flakes
1 1/2 cups raisins
1 3/4 cups milk
1 cup whole wheat flour
1 cup soy flour
1 cup toasted wheat germ
4 teaspoons baking powder
1 1/2 teaspoons ground nutmeg
3/4 teaspoon salt
4 eggs
2/3 cup honey
2/3 cup light cooking oil (not olive oil, I like sunflour or safflower oil)
1/4 cup dark molasses

Steps:

  • Mix bran flakes, raisins and milk in a bowl.
  • In another bowl, mix the flours, wheat germ, baking powder, nutmeg and salt.
  • In a third bowl, beat the eggs, honey, oil and molasses until very well combined.
  • Add the egg mixture to the bran flake mixture and mix well.
  • Add the dry ingredients all at once and stir just enough to moisten (do not overmix).
  • Put 3" paper muffin cups into muffin pans and fill 2/3 full with batter.
  • Bake at 350F for 25 minutes or until done.

Nutrition Facts : Calories 165.5, Fat 7.3, SaturatedFat 1.4, Cholesterol 26.8, Sodium 149.2, Carbohydrate 23.3, Fiber 1.8, Sugar 12.7, Protein 4.4

HIGH PROTEIN RAISIN BRAN MUFFINS



High Protein Raisin Bran Muffins image

These are made with ANY WHEY powdered protein. It's the only protein that can stand up to the high heat of baking.

Provided by susandoeshair

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup oat bran
1 cup whole wheat pastry flour
1/2 cup Splenda granular
2 cups kelogg's extra fiber all-bran cereal
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup nonfat milk
1/4 cup egg substitute
1/4 cup vegetable oil
1/4 cup raisins
1 -2 scoop 100% any whey

Steps:

  • In a mixing bowl, stir together 100% ANY WHEY, flour, Splenda, baking powder, and salt.
  • In large mixing bowl, combine cereal, oat bran, raisins, and milk.
  • Let stand about 5 minutes or until cereal softens.
  • Add egg substitute and vegetable oil; beat well.
  • Add flour mixture, stirring only until combined.
  • Portion batter evenly into six muffin pan cups coated with cooking spray.
  • Bake at 400 for about 20 minutes or until lightly browned.

Nutrition Facts : Calories 241.3, Fat 11.1, SaturatedFat 1.5, Cholesterol 0.3, Sodium 352.5, Carbohydrate 37.9, Fiber 9.1, Sugar 7.4, Protein 7.8

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