Raisin Bran Muffins by Regan Strehl – 11 Kentucky

Every year, as many as 13,000 youth are diagnosed with type 1 diabetes. Eating meals around the same time each day, and also eating foods high in fiber, such as whole grains, can help control blood sugar. 




3 cups of unbleached all-purpose flour

2 cups whole wheat flour

½ cup sugar substitute (baking blend)

½ cup brown sugar substitute (baking blend)                                                  

1 tablespoon baking soda

1 tablespoon ground cinnamon

2 tablespoons salt

5 large eggs, slightly beaten

1 quart low-fat buttermilk

1 cup canola oil

1 cup unsweetened Applesauce

1 (17.3 ounce) box bran flakes cereal

2 large carrots, grated

1 cup raisins

1 cup chopped walnuts



1. Pre-heat oven to 375°F and line (12 cup) cupcake pans with liners.

2. In a large bowl, whisk together the all-purpose and whole wheat flours, along with the sugar substitute and brown sugar substitute, baking soda, cinnamon, and salt.

3. In a large bowl, whisk together the eggs, buttermilk, oil and applesauce. Gradually fold the dry ingredients into the wet ingredients and then add the bran flakes cereal, carrots, raisins, and walnuts and gently stir until incorporated. Divide the batter in half. Fill the 2 pans with half of the batter and bake the muffins until a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. Once the pans are cool, remove the muffins and line both pans with new liners. Fill the muffin cups with the remaining batter and bake until a toothpick inserted in the center of a muffin comes out clean, 15 – 20 minutes.

170 calories; 4g protein; 7g fat (.8g saturated fat);335mg sodium

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