Muffins, a very popular baked good, have their roots in 18th-century English cuisine, where they began as small individual breads served with tea. In Latin America, this type of small cake has been adapted into different variants and is commonly known as muffins or magdalenas, depending on the country. In places like Mexico and Argentina, the word "muffin" is used for those fluffier and sweeter American-style preparations, while "magdalena" usually refers to more traditional and simpler versions. This recipe we present today uses golden bran and raspberries, ingredients that provide a healthy texture and a fresh flavor, ideal for those looking for nutritious options without sacrificing taste.
Golden bran and raspberry muffins
How to Make Golden Bran and Raspberry Muffins
Preheat the oven to 350 degrees Fahrenheit.
Line the muffin tins with paper liners or spray with cooking spray.
In a large bowl, combine the cake flour, bran, baking powder, and baking soda until well mixed.
In a medium bowl, beat the egg whites and molasses until frothy.
Add the unsweetened applesauce and evaporated skim milk, beating to incorporate.
Pour the liquid mixture into the dry ingredients and stir until just combined, but do not overmix.
The fruit should not be added until right before baking.
Gently fold in the raspberries, place a heaping 1/4-cup scoop of the mixture into each muffin tin, filling them completely.
Bake for 25 minutes until golden.
Remove the muffins from the tins and place them on a wire rack to cool.
Ingredients (9)
- Cake flour
- Wheat bran
- Baking powder
- Baking soda
- Egg whites
- Molasses
- Unsweetened applesauce
- Evaporated skim milk
- Raspberries
Instructions (18 steps)
- 1 Preheat the oven to 350 degrees
- 2 Line the muffin tins with paper liners or spray with cooking spray
- 3 In a large bowl
- 4 combine the flour
- 5 bran
- 6 baking powder
- 7 and baking soda until well mixed
- 8 In a medium bowl
- 9 beat the egg whites and molasses until frothy
- 10 Stir in the applesauce and milk
- 11 Pour the liquid mixture into the dry ingredients and stir until just combined
- 12 but do not overmix
- 13 The fruit should not be added until just before baking
- 14 Gently fold in the raspberries
- 15 place a heaping 1/4 cup of the batter into each muffin cup
- 16 filling them completely
- 17 Bake for 25 minutes until golden brown
- 18 Remove the muffins from the tins and place them on a rack to cool
Nutritional Information
Calories:
178 kcal
Protein:
0g
Carbohydrates:
0g
Fat:
1g
Azúcar:
0g
Sodio:
11mg