Ingredients for Ww Crumb Topped Jumbo Bran Muffins
- All Purpose Flour
- 2 tablespoons packed brown sugar
- 1 tablespoon cold butter
- 1/4 cup chopped walnuts
- Natural Bran
- Whole Wheat Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 2 large egg whites
- 1/2 cup sugar (or substitute with Splenda)
- 1/4 cup molasses
- Fat Free Buttermilk
- Golden Raisin
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How to Make Ww Crumb Topped Jumbo Bran Muffins
- Preheat oven to 375°F (190°C).
- Spray a 6-cup jumbo muffin tin with nonstick spray.
- In a medium bowl, combine 2 tablespoons all-purpose flour and 2 tablespoons packed brown sugar. Cut in 1 tablespoon cold butter using a pastry blender until crumbly. Stir in 1/4 cup chopped walnuts.
- In a large bowl, whisk together 1 cup bran cereal, 1 cup whole wheat flour, 1/2 cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- In a separate large bowl, beat 1 large egg, 2 large egg whites, 1/2 cup sugar (or substitute with Splenda), and 1/4 cup molasses with an electric mixer until well combined.
- Gradually beat in 1 cup buttermilk.
- Gradually add the dry bran mixture to the wet ingredients, mixing on low speed until just combined.
- Stir in 1/2 cup raisins (optional).
- Spoon batter into muffin cups, filling each about halfway.
- Sprinkle with the crumb topping.
- Bake for 35 minutes, or until a toothpick inserted into the center comes out clean. If using a 12-cup muffin tin, bake for 25 minutes.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
147g
Fat
9g
Carbs
23g
