Unprocessed bran made from the outer layer of a cereal, most often the husks of wheat, rice or oats. Coupled unprocessed bran with no-fat milk (with a fat content of 0.15% or lower), brown sugar (an extremely soft, fine granulated sugar retaining molasses for its characteristic color and flavor), low-fat dairy-free spread (we used Diet Becel, a commercial product having a fat content of 2.4g per 5g of spread), these date and bran muffins make a great low-carb, energy-boosting diabetic breakfast.
Preparation time 15 minutes (plus standing time)
Cooking time 25 minutes
Makes 12 muffins
Date and Bran Muffins Recipe
Ingredients :
1½ cups (100g) unprocessed bran
1½ cups (375ml) no-fat milk
1¼ cups (185g) self-raising flour
½ cup (100g) firmly packed brown sugar
2 teaspoons ground cinnamon
1/3 cup (90g) low-fat dairy-free spread, melted
1 egg
1 cup (160g) finely chopped seeded dried dates
Method :
- Preheat oven to 180°C/160°C fan-forced. Grease 12-hole 1/3 cup (80ml) muffin pan.
- Combine bran and milk in large bowl; stand 5 minutes.
- Stir flour, sugar and cinnamon into bran mixture until combined. Add remaining ingredients; stir, but do not overmix. Divide muffin mixture among pan holes.
- Bake about 25 minutes. Turn muffins onto wire rack to cool.
Nutritional facts per muffin :
739kJ (177cal); 4.1 g total fat (0.8g saturated fat); 30.6g carbohydrate; 5.7g fiber; high GI
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