All Bran Muffins with Splenda and 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, figs, or raisins as well as dates.
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, figs, or raisins as well as dates.
- 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
Step-by-step
- 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
Bran cereal does the heavy lifting in this formulation, absorbing liquid rapidly while providing structural integrity and substantial fiber without adding excess weight to the crumb. When modifying baked goods for reduced sugar content using products like baking Splenda alongside unsweetened applesauce, moisture retention changes noticeably compared to traditional sucrose formulations, which requires careful attention to mixing technique and thermal exposure during the baking process.
- Soak the chopped dates and all bran in the boiling water for at least ten minutes before mixing to hydrate the fiber thoroughly and prevent dry pockets in the final baked goods.
- Cream the butter, baking Splenda, and applesauce thoroughly with an electric mixer until the mixture lightens slightly in color, incorporating tiny air pockets that help the dense batter rise properly in the oven.
- Alternate the dry flour mixture and the buttermilk in three distinct additions, mixing just until combined to avoid developing excess gluten that makes muffins tough rather than tender.
- Test for doneness by pressing the center of a muffin gently; if the surface springs back immediately and leaves no indentation, the batch is ready to be removed from the 375 degree oven.
- Insert a wooden toothpick into the deepest part of the central muffin; if it emerges clean with only a few moist crumbs attached rather than wet batter, the baking cycle is complete.
Store fully cooled muffins in an airtight container at room temperature for up to three days or freeze them individually for longer preservation. Proper cooling prevents condensation from forming inside the storage container, which preserves the exterior texture of the baked goods.
