Three Grain Raspberry Muffins - 27g Carbs, 2g Fiber
Recipe By:
Serving Size: 12
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs - Low Fat (Less than 30%) - WW
1/2 cup rolled oats
1 cup one percent low-fat milk -- or plain soy milk (soya milk)
3/4 cup all-purpose (plain) flour
1/2 cup cornmeal -- preferably stone-ground
1/4 cup wheat bran
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup dark honey
3 1/2 tablespoons canola oil
2 teaspoons grated lime zest
1 egg -- lightly beaten
2/3 cup raspberries
Preheat the oven to 400 F. Line a 12-cup muffin pan with paper or foil
liners.In a large microwave-safe bowl, combine the oats and milk. Microwave on high until the oats are creamy and tender, about 3 minutes. Set aside.In a large bowl, combine the flour, cornmeal, bran, baking powder and salt. Whisk to blend. Add the honey, canola oil, lime zest, oats mixture and egg. Beat just until moistened but still slightly lumpy. Gently fold in the raspberries.Spoon the batter into the muffin cups, filling each cup about 2/3 full.Bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, 16 to 18 minutes. Transfer the muffins to a wire rack and let cool completely.
Makes 12 muffins
Dietitian's tip: Cornmeal gives these muffins a crunchy texture that pairs well with any sweet berry, from raspberries to blueberries. If one dozen muffins is too many, freeze any extras in a lock-top plastic bag.
Serving size: 1 muffin - Calories 162; total fat 5g; Protein 3g; Carbs27g; Fiber 2g; Chol 19mg; Sodium 156mg
Description: "3 old points"
Source: "The New Mayo Clinic Cookbook"
S(Formatted by Chupa Babi): "Oct 2012"
Yield: "12 muffins"
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Per Serving (excluding unknown items): 162 Calories; 5g Fat (27.2%calories from fat); 3g Protein; 27g Carbohydrate; 2g Dietary Fiber; 18mgCholesterol; 183mg Sodium
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates
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