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This is an adaptation of an old recipe; 12-15 years ago; from a magazine. I have adapted a little more for SB as the original called for brown sugar but did also call for the whole wheat flour. I added the flavoring to adjust for the loss of the brown sugar flavor. I think it is legal although in moderation. The original recipe listed 18 muffins @ 31 carbs each but this should be a little lower. Let me know your views. They are really great tasting and smell somewhat like cider because of the apple juice. Great for this fall time of the year, too. I split mine between foiled muffin cups lined w/ paper and a 'muffin top' pan. Whatever works for you. IMPROVISE! rolleyes.gif You can choose different fruits such as dried cherries, apricots or cranberries but watch for added sugar, especially on the dried cranberries. Omit nuts if they don't agree with you. I much prefer currants to raisins but they would work, too. I soften the currents in hot water for a while, then drain well and stir into the flour mixture to prevent them from all going to the bottom of the muffin. Yesterday was my first try at baking with Diabetisweet as I was out of Splenda which is my sweeener of choice. I also used a combo of bran buds and bran flakes and no problems. I used grapeseed oil. Any other would be fine. I filled the muffin cups with an ice cream scoop.


1 1/2 cups wheat bran cereal
1 6 oz can apple juice concentrate, thawed
1/4 cup milk
1 1/2 cups whole wheat flower
1/4 cup Splenda or Diabetisweet
1 teaspoon burnt sugar or rum flavoring (optional)
1 tablespoon baking powder
1/2 teaspoon baking soda
2 eggs, lightly beaten
3 tablespoons vegetable oil
1 1/2 cups chopped apple
1 1/4 cup chopped nuts
1/2 cup currants (or dried fruit of choice-chopped)

Preheat oven to 400 degrees
Grease or otherwise prepare 18 muffin cups
Mix eggs and oil in small bowl.
Combine bran cereal, apple concentrate and milk in large bowl. Add
flavoring/extract if wanted. Let stand 5 minutes or so.
Meanwhile, combine whole wheat flour, sugar substitute, baking powder
and baking soda.
Mix eggs and oil into bran mixture. Stir dry ingredients into bran mixture with a
fork just until moistened. Stir in apples, walnuts and currants; do not
overmix; mixture will be relatively stiff and lumpy. Put a generous 1/4 cup of
batter in each muffin cup. Cups should be 3/4+ full.
Bake in 400 degree oven for about 18-20 minutes or until wooden pick inserted
comes out clean. Cool on rack 5 minutes. Loosen if needed and remove to

Makes approximately 18 muffins or muffin tops or you can make about 4 dozen
mini-muffins. If making minis, bake for only about 12-15 minutes
These sound incredible MotherF! Thanks for sharing the recipe! biggrin.gif
Would it be okay to use diced apples?? I had a cake recipe that called for most of the itmes in the recipe, but it included the apples.

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