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Muffin Loaf (D, TNT)
Source:"Meal-Lean-i-Yumm," by Norene Gilletz
Serves: 2 loaves (24 slices)

2 cups natural bran cereal
1-3/4 cups skim milk
1/2 cup orange juice
2 eggs (or 1 egg plus 2 egg whites)
1/4 cup canola oil
1/2 cup unsweetened applesauce
2 teaspoons vanilla
1 cup flour plus 1 cup whole wheat flour (or 2 cups all-purpose flour)
2 teaspoons baking powder
2 teaspoons baking soda
1 cup brown sugar, packed
1 cup raisins, rinsed and drained

Preheat oven to 350°F.

Line two 9"x5"x3" loaf pans completely with aluminum foil. Spray with non-stick spray.

Measure bran into a large bowl. Add milk, orange juice, eggs, oil, applesauce. and vanilla. Let stand for 5 minutes.

Add remaining ingredients to bran mixture. Mix just until blended. Do not overmix.

Pour mixture into prepared pans. Bake for 50 to 55 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Cool 10 minutes. Remove from pans.

These loaves freeze beautifully. If well-wrapped, they'll stay fresh for 3 or 4 days at room temperature.

Poster's Notes:
Recipe can also be made in one 9"x13" rectangular pan, as one big muffin cake. (Baking time is about 5 minutes less if you bake the batter in a cake pan.)

Posted by Marilyn and Steve Kerman

Nutritional Info Per Serving: 145 calories per slice, 3.1g fat (0.4g saturated), 18mg cholesterol, 4g protein, 29g carbohydrate, 246mg sodium, 240mg potassium, 2mg iron, 4g fiber, 66mg calcium.