1960’s diet food – real food thats full of good stuff
My mom clipped this recipe out of a magazine back in 1965. It caught her eye because each muffin has only 50 calories. (That would be for a 1960’s-sized muffin, not the three-muffins-in-one-sized-muffins that are so popular today.)
That was back in the days before processed diet food became all the rage. Rather than using artificial food substitutes to drop the calorie count the creator of this recipe simply reduced the fat content. Simple as that.
I took it one step further and made them as mini muffins because that’s a better snack size in my house. Not sure what the calorie count is for the mini size. Roughly half I’d guess.
This is a classic bran muffin, healthy in all the right ways. But they’re delicious too and hit the spot when you’re craving something that’s a little sweet.
Low calorie bran muffins
Makes one dozen regular muffins
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1 ½ cups natural bran
- ¼ cup toasted wheat germ
- ½ cup raisins
- 1 egg
- ½ cup Grandma Fancy Molasses
- ¾ cup milk
- 2 Tbsp oil
- In a medium bowl mix together dry ingredients. Stir in raisins
- In another bowl combine egg, molasses, milk and oil.
- Add this to the dry ingredients and mix just until combined.
- Spoon into prepared muffin tins.
- Bake at 400 F for 20-25 minutes (regular muffins) or 15-18 minutes for mini muffins.
Recipe doubles well.
We spread them with peanut butter for a healthy afterschool snack. If you prefer a more substantial muffin take a look at our recipes for blueberry wheat germ muffins or dense and spicy ginger muffins.