These heart-healthy bran muffins are full of raspberries, satisfying the appetite of the most serious of raspberry lovers.
1 ½ cups (375 mL) fresh local raspberries; rinsed well, and placed on a paper towel to air dry before you start the recipe. As a warning, if the raspberries are wet, the muffins will be soggy.
1 cup (250 mL) oat bran – found in the cereal aisle
½ cup (125 mL) white granulated sugar
½ cup (125 mL) fresh lemon juice (approx 2 large lemons) – zest the lemon first. You need the zest for the dry ingredients
½ cup (125 mL) milk – 1% or skim
1 omega-3 egg
1 cup (250 mL) whole wheat flour
¾ cup (180 mL) ground flaxseed
2 tbsp (30 mL) wheat germ
2 tbsp (30 mL) lemon zest
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1) See the note above about the raspberries – when they have air dried – preheat oven to 375°F (190°C) Line a 12-cup muffin pan with paper liners.
2) Wet ingredients: In a large bowl whisk together: oat bran, sugar, lemon juice, milk and egg. Set aside while you prep the dry ingredients.
3) Dry ingredients: In a medium bowl whisk together: flour, flaxseed, wheat germ, lemon zest, baking powder and baking soda.
4) In the reverse of the standard muffin method – Add dry ingredients to wet ingredients and stir just until well blended and there a no visible bits of dry flour.
5) Gently fold in the raspberries until well incorporated.
6) Scoop or spoon batter into muffins cups. For picture perfect muffins use an ice cream scoop.
7) Bake in the centre of the oven for 20-22 minutes or until a toothpick inserted in centre comes out clean.
8) Let the muffins cool in the pan on a wire rack for 2-3 minutes. Remove the muffins and let them cool completely on the rack before eating one.
Store muffins in an airtight container for up to 2 days, or freeze for up to 2 months.
Makes 12 muffins
One serving = 1 muffin
Per serving = 150 calories, 4.4 g total fat, 0 g Sat Fat, 168 mg sodium, 19 g carbs, 4.8 g fibre, 10 g sugars, 4.3 g protein
Courtesy Mairlyn Smith, http://mairlynsmith.com