Apr 21, 2008

Apple Butter Bran Muffin Recipe (Good For Gallstone Prevention ?)








I have never had gallstones, but I have read about them, and it seems diet can maybe affect our chances of getting or not getting gallstones.

Note: Please always check with your doctor before making any changes to your diet. And remember, I am not offering medical advice on this blog, and I have no medical knowledge. 


Studies show that a diet high in magnesium-rich foods may reduce the risk of gallstones.


Oat-bran is a great source of magnesium. And one tasty way to get more oat bran into your diet is by eating oat bran muffins, which can provide about 50-90 milligrams of magnesium per muffin (so don't overeat these muffins either.)


But remember, other factors like weight, cholesterol, and fat may increase the risk of getting gallstones. And always check with your doctor about magnesium before changing your diet.


But back to the oat bran muffins. And a delicious recipe for oat bran muffins I found and want to share with you.


(yes, oat bran muffins can be yummy. You could actually love this oat bran recipe!!)



Spiced Apple Butter Bran Muffin Recipe


Ingredients

1/2 cup raisins
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup unprocessed wheat bran or oat bran
1 large egg, lightly beaten
1/2 cup low-fat milk
1/2 cup spiced apple butter
1/2 cup packed light brown sugar
1/4 cup canola oil
3 tablespoons molasses
1 cup finely diced peeled apple


Directions

Preheat oven to 375°F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray. Place raisins in a small bowl and cover with hot water. Set aside.

2. Whisk whole-wheat flour, all-purpose flour, baking powder, salt, and cinnamon in a large bowl. Stir in bran.

3. Whisk egg, milk, apple butter, brown sugar, oil, and molasses in a large bowl until blended. Make a well in the dry ingredients and pour in the wet ingredients. Drain the raisins; add them and the diced apple to the bowl. Stir until just combined. Scoop the batter into the prepared pan (the cups will be very full).

4. Bake the muffins until the tops spring back when touched lightly, 18 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

Tip: Double up on the apple—diced fresh apple and dark, spiced apple butter (Smucker's brand is good) to makes them extra moist and flavorful.

Enjoy!