Hi fiber bran muffin.

Larry H. · #1 (**permalink**) 03-13-2008, 07:02 AM

Hi everyone;

I know these are high carb no doubt, but Linda wanted me to give this recipe. I have found success in eating one with my eggs and cereal in the morning as well as with my evening meal and getting very good readings. Maybe its something else, but my original eating pattern was to include the high fiber items with my meals which I had sort of gotten away from.. My numbers were getting higher so I started looking at the fiber as an aid to keeping the peaks lower and more spread out. For my self this appears to work. I would be interested to see if some others get the same results or does it just cause a spike for them? This recipe was modified by my mom to make it more low carb by a bit.

Bran Muffins

Given is amounts for the full recipe which the instructions say you can store in the refrigerator for up to six weeks before baking. Mom cut it in half and gives the amounts of flours she used doing so. The rest of the ingredients you have to half if your making the smaller amount.

5 cups flour (1/2 recipe; l cup each of whole wheat graham
flour and stone ground whole wheat plus 1/2 cup white
flour.

3 cups splenda
5 tsp. baking soda
15.0z box of raisin bran
1 cup vegetable oil (sunflower if possible, used crisco)
1 qt. buttermilk, used dry powdered low fat variety.
4 egg beaters (or four eggs if your not concerned with fat)

Mix dry ingredients in large bowl. Add wet ingredients and mix just enough to moisten the mixture Bake in greased muffin tins for 20 minutes at 350.

princesslinda · #2 (**permalink**) 03-13-2008, 07:56 AM

Thanks for posting your recipe Larry...The original recipe would make a TON of muffins i'll bet. It sounds really tasty. I'd be willing to make it and give it a try to see if its blood-sugar friendly for me...even if its not, my husband would enjoy them!

Thanks for sharing something that's worked well for you!

fgummett · #3 (**permalink**) 03-13-2008, 07:59 AM

Thanks for sharing

Is it true that you can substitute unsweetened apple-sauce in place in much of the liquid used in this kind of recipe..?

princesslinda · #4 (**permalink**) 03-13-2008, 08:05 AM

I know you can use applesauce in place of oils in recipes (i've not done this personally)...but do remember that applesauce would add carbs...I looked up "carbs in applesauce" online, and 1 cup applesauce (no sugar added) is 28 carbs...so you'd want to calculate this when determining carbs.

fgummett · #5 (**permalink**) 03-13-2008, 08:15 AM

Carbs of course! But remember that some of us are fighting on multiple fronts (if you pardon the pun)... in additional to sugar I have to watch the fat, cholesterol, salt... ain't life grand

Larry H. · #6 (**permalink**) 03-13-2008, 08:38 AM

Actually I forgot that on the second batch she did use applesauce as a substitute for the oils which lowers the fats a lot and made a more moist muffin. She isn't home at the moment but I will find out how much she used and add it to the recipe.

As far as watching fats goes we have been doing that for years and I don't think there is anything in here that would be a problem on that front with the applesause and egg beaters being used. The dry buttermilk is also the fat free or maybe low fat version.

Larry H. · #7 (**permalink**) 03-13-2008, 10:06 AM

She used the same amount of applesauce as is called for in oils.

notme · #8 (**permalink**) 03-13-2008, 10:46 AM

I love the reciepe, but I am a bit concerned about the Raisin Bran. Raisin Bran is my favorite cereal, but I can't eat it. It really drives my blood sugar high. Do you have blood sugar issues when you eat these muffins?

Larry H. · #9 (**permalink**) 03-13-2008, 12:21 PM

I realize that it is a potential problem for many. I put it up only because in my personal case I was seeing quite high readings for me, ( while maybe low for others with more advanced situations), when I incorporated the added bran into my diet my numbers took a rather noticeable drop after those meals and in general. Personally I don't buy raisin bran either for that reason but I select ones with rating more in the 20 and below carb when I can find it. My thought was that as mentioned above perhaps in combination with other foods such as an evening meal and my breakfast or lunch if I don't have a low carb bread for a sandwich, it might help to slow the release of the sugars avoiding such spikes as I was seeing. So far that has been true for me, but I do wonder if it would hold for any others. Only thing I suggest to anyone is perhaps cut the recipe by a fourth and make a small batch, try one with a meal or breakfast and report the results.. My guess is your probably right, but I don't know.

notme · #10 (**permalink**) 03-13-2008, 12:48 PM

Thanks Larry, I am going to try it. I need some new reciepes.

Larry H. · #11 (**permalink**) 03-13-2008, 01:02 PM

I just realized that I don't know what kind of effects this might have on a type I diabetic.. I am mostly pre diabetic at this point so it could be greatly different.. Please use caution..

fgummett · #12 (**permalink**) 03-13-2008, 01:34 PM

I wouldn't worry Larry... most Type 1s I know would have taken a single glance at your recipe and automagically converted it in to carbs. and units of insulin before you or I had even finished reading it

Larry H. · #13 (**permalink**) 03-14-2008, 05:34 PM

This may just be me, but tonight I had the usual muffin, we had chicken, carrots, turnips, sauce, onions, low sugar applesauce: and for desert Schwann Low Carb Ice Cream, two scoops with a bit of sugar free cool whip.. Two hours came in at 128. I was getting numbers 50 points and more higher than that a month ago. The only difference I can determine is the Muffin and I went back on the Salacia Oblonga. Evidently the muffin does not do anything outrageous to my numbers as they have been significantly lower the entire time I have been eating them.. It may indeed be none of the above?