1 point bran muffins --help needed

Alma’s 1 point muffins (she got this from a WW meeting)

3 cups Quaker LF bran muffin mix
3 cups All Bran
3 cups water
2 heaping teaspoons baking powder
1/2 teaspoon cinnamon
1 1/2 cups mashed bananas
soak water, all bran and bananas for 5 mins
mix dry ingredients
mix dry with wet until just moistened

This recipe uses 350F for 25-30 minutes and makes 24 muffins

They are light and taste great.

I used Texas cups (12 muffins) and found that the centre was mushy like it's
not cooked and they don't rise much.
In my second attempt I tried 375F for 35 minutes and I also tried 2 heaping
Tablespoons of baking powder rather than teaspoons, added 1/2 cup regular
rolled oats and 1/4 cup raisins to raise the point count for the Texas
muffins to 3 points. Still mushy in the middle.

Can anyone tell me the proper time and temp for the Texas size muffins?

Thanks
Wayne

sounds like a great recipe but I would think lower temp would allow the
product to cook and not burn on the outside, good luck Lee
Wayne Jones wrote in message
able.rogers.com...
Alma's 1 point muffins (she got this from a WW meeting)

3 cups Quaker LF bran muffin mix
3 cups All Bran
3 cups water
2 heaping teaspoons baking powder
1/2 teaspoon cinnamon
1 1/2 cups mashed bananas
soak water, all bran and bananas for 5 mins
mix dry ingredients
mix dry with wet until just moistened

This recipe uses 350F for 25-30 minutes and makes 24 muffins

They are light and taste great.

I used Texas cups (12 muffins) and found that the centre was mushy like
it's
not cooked and they don't rise much.
In my second attempt I tried 375F for 35 minutes and I also tried 2
heaping
Tablespoons of baking powder rather than teaspoons, added 1/2 cup regular
rolled oats and 1/4 cup raisins to raise the point count for the Texas
muffins to 3 points. Still mushy in the middle.

Can anyone tell me the proper time and temp for the Texas size muffins?

Thanks
Wayne

Lee's right - lower temp, longer time. The rolled oats and raisins will
affect the way heat penetrates the muffins too, so you want to take it
slowly. Extra baking powder will *not* help. Make sure you don't overmix
them - the batter should be lumpy. Try 325F for 35-40 minutes, keeping an
eye on them for the last 5 minutes or so.

--
Julie.
93.5/72.3/74 (WW)/72 (Personal) kg
205.7/159.0/162.8 (WW)/158 (Personal) lb

Here's our FAQ: http://www.didian.com/asdww/ and welcome notice:
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"Wayne Jones" wrote in message
able.rogers.com...
Alma's 1 point muffins (she got this from a WW meeting)

3 cups Quaker LF bran muffin mix
3 cups All Bran
3 cups water
2 heaping teaspoons baking powder
1/2 teaspoon cinnamon
1 1/2 cups mashed bananas
soak water, all bran and bananas for 5 mins
mix dry ingredients
mix dry with wet until just moistened

This recipe uses 350F for 25-30 minutes and makes 24 muffins

They are light and taste great.

I used Texas cups (12 muffins) and found that the centre was mushy like
it's
not cooked and they don't rise much.
In my second attempt I tried 375F for 35 minutes and I also tried 2
heaping
Tablespoons of baking powder rather than teaspoons, added 1/2 cup regular
rolled oats and 1/4 cup raisins to raise the point count for the Texas
muffins to 3 points. Still mushy in the middle.

Can anyone tell me the proper time and temp for the Texas size muffins?

Thanks
Wayne