QT's High-Fiber / Low Sugar Oatmeal Bran Muffins
Yield: 12 muffins
- 1 cup quick-cook (not "Instant") oatmeal
- 1 cup wheat bran
- 1/2 cup all-purpose flour
- 2 tsp baking powder
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup Splenda brown-sugar blend (+/- to suit your tastes)
- 1/2 cup water
- 1/4 cup heavy cream (or substitute 1/2-3/4 cup milk for water & cream)
- 1 TBS olive oil (or substitute softened butter or margarine)
- couple-shakes of cinnamon (maybe 1/4 tsp?)
- shake of salt
- handful of chopped dates (optional)
- handful of chopped pecans (optional)
- handful of currants or raisins (optional)
- Preheat oven to 375
- Dump everything in a bowl and mix well. Taste and adjust sweetness to your liking (Remember, I don't like super-sweet)
- Spoon into muffin cups to appx 2/3 full
- Bake for 20-25 minutes until golden brown
- Let cool, a bit, before serving...
Serve warm-ish with a shmear of cream cheese and a dollop of Low-Sugar Carrot Cake Jam.
I don't think I can call this truly Low-Carb (what with the dates and currants), but it's not too terribly awful for the blood sugar (I hope! I am slightly hypoglycemic as I type this!)
Definitely not Light 'n Fluffy - but they do taste damned good!
Post-Script: Yeah, this is definitely a "solid" muffin! Or maybe "hearty" is the word! Granted, bran muffins are not known for their Light'N Fluffiness, and it's not like you could actually break a window with them, but I think I'd like to figure out a way to cut-back on the "heartiness!" Any suggestions? I'm thinkin' dial-back the bran and maybe bump-up the flour? I dunno...
Anyway, they were still good the next morning, nuked for 20 seconds. A shmear of cream-cheese on top is delightful and, of course, the carrot-cake jam is The Bomb! But even *just* cream cheese was very tasty.
So Bottom Line: Flavor was "right on the money" - but I need to work a bit on "texture!"