Zucchini Spice Bran Muffins (Self Magazine)
I just tried these and had to make some substitutions based on what I had on hand. I also substituted Splenda (Brown Sugar Blend) for the regular sugar. I know many of us are trying to eschew artificial sweeteners, so that swap is up to you! If you do use the Splenda, keep in mind that you only need 50% of what the recipe calls for.
They are FABULOUS! I’ll post what I ended up using and also link to the recipe.
Variations: Since the recipe only serves three, I doubled it and it still made 10 muffins. With my changes (below in bold), each muffin (1/10 of the total recipe) comes in at 141 calories. I didn’t re-calculate the rest of the stats but I imagine they are similar to what Self lists if you were to divide up the recipe as they suggest (6 instead of 10 if you’re doubling it).
Try it yourself: Self’s Zucchini Spice Bran Muffins
Here are my slightly amended ingredients, doubled from the original and separated into 10 muffin cups:
1 cup grated zucchini
2 egg whites
1 tsp. grated ginger
1 tsp. grated orange zest
1/4 cup Splenda Brown Sugar Blend (remember, use 50% of what the recipe calls for if using this product)
4 T extra virgin olive oil
1 cup high-fiber cereal (I used bran flakes and crushed them up a bit)
1/2 cup raisins
1/2 cup wholewheat, self-rising flour
1 tsp. cinnamon
1/4 teaspoon baking soda (because of the self-rising flour)
1/4 tsp. baking powder
Vegetable oil cooking spray
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Oooh, YUM!! Love all the recipes you’ve been posting lately.
Yummy! Your pics are gorgeous!
Abbie