Tea Muffins (Low Calorie)
Light and nutritious tea muffins with bran flakes, raisins, and a touch of cinnamon, perfect for a low-calorie breakfast or snack that satisfies cravings with wholesome ingredients.
Ingredients
Instructions
- Sift flour, salt, baking powder, and cinnamon together.
- Add bran flakes to the dry mixture.
- Beat the egg and add water, Sweet & Low, and salad oil; stir well.
- Combine wet ingredients with dry ingredients and mix as well as possible.
- Fold in the chopped raisins.
- Line muffin pans with paper liners.
- Divide the batter evenly into 12 muffin cups.
- Bake at 400°F (200°C) for 25 minutes.
Tips & Substitutions
For a lighter texture, make sure to sift the flour and baking powder thoroughly. You can substitute the all-purpose flour with whole wheat flour for added fiber. If you prefer a different sweetener, feel free to use honey or agave nectar instead of Sweet & Low. Adding chopped nuts can enhance the flavor and crunch. Also, consider mixing in some orange zest for a fresh twist.
Serving Suggestions
These tea muffins are perfect for breakfast or a snack and pair beautifully with a hot cup of tea or coffee. They can be served plain or with a spread of light cream cheese or butter. Consider serving them alongside fresh fruit or yogurt for a balanced meal. For a delightful dessert, enjoy with a drizzle of honey or maple syrup.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped in plastic wrap and then placed in a freezer bag. To reheat, simply microwave for 15-20 seconds, or bake at 350°F (175°C) for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Tea Muffins (Low Calorie) contains roughly 461 calories, with 6g protein, 100g carbohydrates, and 7g fat. It is a good source of dietary fiber (16% of the Daily Value), potassium (16% of the Daily Value), and iron (15% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins vegan?
Yes, you can easily make these muffins vegan by replacing the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and using a plant-based oil. The muffins will still turn out delicious and moist.
How can I adjust the sweetness of the muffins?
If you prefer a sweeter muffin, you can increase the number of Sweet & Low packets or substitute with a different sweetener to taste. Alternatively, add more chopped raisins or use sweeter varieties of dried fruit to enhance the natural sweetness.
What can I add to diversify the flavor?
You can add a variety of mix-ins to change the flavor profile. Consider incorporating nuts, seeds, or other dried fruits like cranberries or apricots. Spices such as nutmeg or ginger can also provide a warm depth of flavor that complements the cinnamon well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).