Dr. Baker's Fiber Muffins
Submitted by dlynne1
High-fiber bran muffins made with whole wheat flour, orange juice, prune butter, and raisins. No oil, no egg yolks, and packed with fiber from bran cereal and wheat germ. Healthy grab-and-go breakfast in 45 minutes.
YIELD
1 dozenPREP
20 minCOOK
25 minREADY
45 minThese muffins are proof that healthy baking doesn’t have to taste like punishment. All-Bran cereal soaks in orange juice until soft, creating a moist base that needs zero added oil or butter.
Prune butter (sometimes called lekvar) replaces the fat you’d normally find in a muffin recipe, keeping things moist while adding a subtle sweetness. Whole wheat flour, wheat germ, raisins, and cinnamon round out the flavor with warm, earthy notes.
Egg whites only, no yolks. The fiber count on these is serious, so they’ll keep you full straight through to lunch.
Kitchen Tips
- Let the bran soak in orange juice for the full 10 minutes; this softens it and prevents a gritty texture
- The tins will be very full, and that’s expected; the muffins bake up tall and domed
- If you can’t find prune butter, blend pitted prunes with a splash of water until smooth
- Store in an airtight container for up to 3 days, or freeze individually for quick breakfasts
Ingredients
Directions
Combine All-Bran Extra Fiber with Orange Juice, Egg Whites, Let stand for 10 minutes or so. Combine Flour, soda, baking powder, and cinnamon. Fold dry ingredients into All-Bran mixture. Blend until all dry ingredients are moist. Fill 12 muffin tins with batter. Tins will be very full. Bake at 400℉ (200℃). for 20 minutes.
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