Wheat Bran Muffins with Cranberries + Raspberries

Wheat Bran Muffins with Cranberries + Raspberries

Who doesn’t love a muffin?  This muffin recipe should quickly become one of your “Go-To” recipes.  It is simple, delicious, full of fresh berries (which can be switched out depending on what is in season) and it will freeze great too.

A great breakfast for kids and adults.

And a BIG THANKS to the American Association of Kidney Patients for the recipe!

Wheat Bran Muffins With Cranberries + Raspberries

The Cooking Doc®
Course Breakfast
Calories 108.53 kcal


  • 1 egg
  • 1/2 cup white sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup rice beverage unfortified
  • 1 1/2 cups all-purpose flour
  • 1/2 cup wheat bran
  • 1 1/2 teaspoons baking soda
  • 1 cup cranberries fresh of frozen
  • 1/2 cup raspberries fresh or frozen


  • Preheat conventional over to 350ºF. Line the muffin tins with paper cups or silpat cups.
  • In a mixing bowl, whisk the egg, sugar, oil and vanilla together. Add the rice beverage and mix to combine.
  • In a separate bowl, sift together the flour, wheat bran and baking soda.
  • Add the dry ingredients to the web ingredients and mix thoroughly.
  • Fold the berries into the muffin mixture.
  • Divide the batter among the muffin cups and bake for approximately 20 minutes or until the tops of the muffins spring back upon touch.


For a lower carbohydrate and more diabetic friendly version, eat only half muffin


Serving: 1MuffinCalories: 108.53kcalCarbohydrates: 22.83gProtein: 2.51gFat: 0.77gSaturated Fat: 0.14gCholesterol: 15.54mgSodium: 170.72mgPotassium: 25.78mgSugar: 7.34gCalcium: 31.45mgMagnesium: 4.32mgPhosphorus: 20.98mg
Tried this recipe?Let us know how it was!
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