All Bran Muffins made with Splenda and unsweetened Applesauce
I adapted this recipe for a diabetic friend. I substituted 1 cup of Splenda (for Baking) for the sugar and substituted unsweetened applesauce for the honey. You can use blueberries, prunes, fig, or raisins as well as dates.
- Preparing Time: 20 minutes
- Total Time: 1 hour
- Served Person: 12
patpotluck
fdquickcoll
fdbrunchcoll
low sugar
diabetic
low carb
bake
brunch
breakfast
american
flour and all bran
bread
fall fdquick
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 1/2 cups all purpose flour
- 2 large eggs
- 2 cups buttermilk
- 2 cups all bran
- 3/4 cup dates chopped
- 1 cup water boiling
- 1/2 cup butter - or margarine
- 1 cup splenda for baking
- 1/2 cup apple sauce unsweetened
- Carbohydrate 55.5129651232821 g
- Cholesterol 198.21875 mg
- Fat 13.0022382443321 g
- Fiber 4.7171208241394 g
- Protein 11.0018366511401 g
- Saturated Fat 6.48971348294709 g
- Serving Size 1 1 Muffin (177g)
- Sodium 391.877743865984 mg
- Sugar 50.7958442991427 g
- Trans Fat 1.52473816988905 g
- Calories 361 calories
In a small bowl sift together dry ingredients .( flour salt and baking soda) In another bowl mix all bran and fruit with boiling water. Set aside.Using an electric beater, cream together , butter, splenda and apple sauce , beat in eggs one at a time. Alternately add flour mixture and buttermilk.(3 additions each). Beat in soaked bran and fruit mixture. Divide mixture among prepared muffin tins. Bake in preheated 375 oven for 20 minutet or until done. Delicious Each (140g muffin) contains an estimated: Cals: 242, FatCals: 78, TotFat: 9g SatFat: 5g, PolyFat: 1g, MonoFat: 2g Chol: 22mg, Na: 589mg, K: 273mg TotCarbs: 39g, Fiber: 6g, Sugars: 8g NetCarbs: 33g, Protein: 7g
