Wednesday, September 28, 2011

Low Carb Jelly Filled Bran Muffins

I recently bought a bag of wheat bran and couldn't wait to bake with it. Wheat Bran is high in fiber and low in carbs, only 16 per cup. These muffins are so moist and tender as is, but the jelly filling is the icing on the cake, Mwah! I chose sugar-free blackberry jelly, but you can use whatever kind you like. You will need to make the batter ahead of time, it needs to sit in your fridge for several hours before you can bake them. I prepared mine last night before bed and popped them in the oven this morning, they were simply delicious!

This recipe makes 24 muffins with 5.25 carbs each if using carb free sweetener. If you use Splenda they will have 6.25 carbs each.

  • 1/3 cup boiling water
  • 1-1/2 cups wheat bran
  • 1 cup sweetener
  • 1 tbls molasses
  • 1/2 cup coconut oil or butter
  • 2 eggs
  • 1 tsp vanilla
  • 2-1/2 cups Low Carb Flour Mix
  • 1/2 cup old-fashioned oats
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup half & half
  • 3/4 cup Greek yogurt 
In a medium sized mixing bowl add the wheat bran and stir in the boiling water, set aside. In a large mixing bowl beat the coconut oil or butter with the sweetener, vanilla, molasses and eggs until fluffy. Stir in the wheat bran and stir well. In a separate bowl combine the Flour Mix, oats, cinnamon, salt, baking soda and baking powder. In a small bowl combine the half & half and Greek yogurt. Add the dry and wet ingredients alternately to the wheat bran and egg mixture. Cover your bowl and place in the fridge for several hours or overnight.
Preheat your oven to 375 degrees.
Line a muffin pan with paper liners or spray with a non-stick spray. Fill each cup about 3/4 full and bake for 12 minutes then carefully add a rounded 1/2 tsp of your favorite sugar-free jelly to the center of each and bake for an additional 10-12 minutes. Cool slightly before serving, the jelly will be very hot! Enjoy!

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