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From the Weight Watchers Cookbook 'Take-Out Tonight!'. They're really big, dense muffins which are full of fibre and really fill you up and give you energy. They're the only muffin I've made that both me and my flatmate both like! You can eat them plain or split with jam/spread for breakfast, even heat them up and cover with syrup (I use sugar-free) for dessert. If you don't have a jumbo muffin pan, the recipe says you can use a 12-cup pan, reducing the cooking time to 25 minutes. They also work if you substitute the sugar for Splenda, which I did the first time I made them as that was all I had (but I added 1/4 cup of sugar-free marmalade to sweeten it a bit, which tasted yummy), and I also skipped the crumb topping and raisins, and they still tasted great. One time I made them, I added 2 teaspoons of cinnamon and one of mixed spice, which also tasted really nice, but my flatmate preferred them plain. It's a great basic recipe to play about with!
- 2 tablespoons all-purpose flour
- 1⁄4 cup all-purpose flour
- 2 tablespoons brown sugar, lightly packed
- 1 tablespoon butter, cut into small pieces
- 2 tablespoons walnuts, chopped
- 1 1⁄2 cups natural bran
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 large egg
- 2 egg whites
- 1⁄2 cup sugar
- 2 tablespoons molasses
- 1 cup fat-free buttermilk
- 2⁄3 cup golden raisin
- Preheat the oven to 375 degrees. Spray a 6-jumbo-cup (1 cup each) nonstick muffin pan with nonstick spray (or line with paper/foil liners).
- To make the crumb topping, combine 2 tablespoons of the all-purpose flour and the brown sugar in a medium bowl. With a pastry blender, cut in the butter until the mixture is crumbly. Stir in the walnuts.
- Combine the bran, wholewheat flour, the remaining 1/2 cup all-purpose flour, the baking soda, baking powder, and salt in a large bowl. With an electric mixer on medium speed, beat the egg, egg whites, sugar, and molasses in a large bowl intil blended. Gradually beat in the buttermilk. Gradually add the bran mixture, mixing on low speed until just blended. Stir in the raisins.
- Spoon the batter into the cups, filling each about half full. Sprinkle with the crumb topping. Bake until a toothpick inserted into a muffin comes out clean, about 25 minutes. Cool in the pan on a rack 5 minutes; remove from the pan and cool completely on the rack.
These are absolutely wonderful!!! I love the addition of the topping. The only change I made was...I didn't have raisins...so I used dried organic cranberries, which lent a lovely hint of sweet. I am not a fan of muffins, however this recipe is going to be in my rotation. Thank you for posting, Rainbow!