LOW-FAT BLUEBERRY BRAN MUFFINS
These muffins are just as delicious and moist as regular muffins! They'll be gone before they have time to cool. Low-fat, healthy and yummy, imagine that.
Provided by 3LIONCUBS
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
- In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
- Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
Nutrition Facts : Calories 122.8 calories, Carbohydrate 28.3 g, Cholesterol 15.9 mg, Fat 0.9 g, Fiber 4.3 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 250.4 mg, Sugar 15.2 g
BLUEBERRY BRAN MUFFINS
Steps:
- Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
- Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
- Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.
CRAN BRAN MUFFINS
I love how filling bran muffins are, but sometimes find they're lacking in flavor. That's not the case with these ones, made with fresh cranberries and orange zest. They're the perfect fall breakfast treat!
Provided by LauraF
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 41m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Combine bran and brown sugar in a large bowl.
- Pour milk into a microwave-safe glass measuring cup. Heat until almost boiling, about 1 minute. Pour over the bran mixture. Beat with an electric mixer until combined. Let stand until milk is mostly absorbed, about 5 minutes.
- Beat oil, eggs, molasses, and orange zest into the bran mixture.
- Combine flour, sugar, baking powder, salt, and cinnamon in a small bowl. Mix into the batter until just combined. Sprinkle cranberries on top; fold in with a spatula. Divide batter among the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 36 g, Cholesterol 32.5 mg, Fat 13.9 g, Fiber 3.7 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 199 mg, Sugar 16.5 g
LOW-FAT HIGH FIBER BLUEBERRY BRAN MUFFINS
These muffins are a great low-fat moist muffin. I used 1/2 cup brown sugar instead of the 2/3 cup called for and I felt they were sweet enough. I also added chopped apples.
Provided by Lighthouse Rita
Categories Quick Breads
Time 25m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Grease muffin cups or use paper muffin liners.
- Mix together wheat bran and milk, and let stand for 10 minutes. (I didn't do this and muffins turned out fine.).
- In a large bowl, mix together applesauce, egg, brown sugar, and vanilla.
- Beat in bran mixture.
- Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.
- Stir into bran mixture until just blended. Fold in blueberries.
- Scoop into muffin cups.
- Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
LOW FAT BLUEBERRY MUFFINS
I found these online and am storing them here to try very soon. They look like they'd be fabulous with fresh blueberries! Plus each muffins contains only 137 calories and 2.9 grams of fat. I did change a couple of things to fit my dietary needs. If you use the soy milk these are dairy-free.
Provided by Kree6528
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.
- In a large bowl, stir flour, sugar, baking powder, baking soda and salt together.
- In a small bowl, combine milk, canola oil and egg.
- Make a well in the center of the dry ingredients and add milk, oil and egg mixture. Stir until just moist. Fold in blueberries.
- Fill muffin cups 2/3 full and bake 18-20 minutes until golden.
- Cool on wire rack.
DELIGHTFUL (LOW-FAT) CRANBERRY MUFFINS
This recipe comes from the Dr. Cookie cookbook which turns original recipes into great-tasting healthier ones. These cranberry muffins are especially tasty.
Provided by Chris from Kansas
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- Coat a 12-muffin tin with nonstick cooking spray.
- Whisk the flour with the baking powder and salt and set aside.
- Beat the egg, sugar and margarine with an electric mixer set on medium until smooth.
- Add the orange juice and orange peel and beat again.
- Mix the flour and cranberries into the batter by hand just until combined.
- Spoon the batter into the muffin cups so that each is about two-thirds full.
- Bake for 15 to 20 minutes our until the muffins are lightly browned, puff up and a toothpick inserted in the center comes out clean.
- Cool in the tin set on a wire rack for about 10 minutes.
- Remove the muffins from the tin and eat them warm or let them cool completely on wire rack.
Nutrition Facts : Calories 178, Fat 2.5, SaturatedFat 0.6, Cholesterol 15.5, Sodium 168.3, Carbohydrate 36.4, Fiber 1.1, Sugar 18.9, Protein 2.9
LOW-FAT BLUEBERRY BRAN MUFFINS
This recipe was featured in an email this morning from the www.allrecipes.com website. SUBMITTED BY: 3LIONCUBS - "These muffins are just as delicious and moist as regular muffins! They'll be gone before they have time to cool. Low-fat, healthy and yummy, imagine that."
Provided by senseicheryl
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
- In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
- Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
THE NO-FAT BLUEBERRY MUFFINS RECIPE
Make and share this The No-Fat Blueberry Muffins Recipe recipe from Food.com.
Provided by Ducky
Categories Quick Breads
Time 29m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Spray twelve 2 to 2 1/2 inch muffin pan cups.
- Into large bowl, sift flour with soda, powder and salt.
- Into medium size bowl beat egg whites and milk.
- Add sugar, then egg mixture into large bowl.
- With spatula, blend until throughly combined (mixture should be slightly lumpy).
- Gently fold blueberries into mixture.
- Spoon batter into prepared muffin cups about 2/3 cups from top.
- Bake 18 to 22 minutes.
BLUEBERRY CRANBERRY MUFFINS
Make and share this Blueberry Cranberry Muffins recipe from Food.com.
Provided by sugarrushkid
Categories Quick Breads
Time 1h5m
Yield 24 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Line 24 muffin cups with paper liners and set aside.
- Preheat oven to 400º F. In a large mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt and stir to mix.
- Combine milk, oil and eggs in a medium bowl and beat with a wire whisk until blended.
- Make a well in dry ingredients and pour the liquid ingredients into the well all at once. Stir until just moistened.
- In a medium bowl, combine 4 tablespoons sugar and blueberries and toss to coat with sugar.
- Stir gently into batter just until blueberries are distributed.
- Spoon batter into muffin cups, filling 3/4 full. Bake at 400º F for 20-25 minutes, until light golden brown and firm to the touch.
- Let cool on wire rack 3-4 minutes, then remove muffins from pan and cool completely on wire rack. Store tightly covered at room temperature.
Nutrition Facts : Calories 310, Fat 8.6, SaturatedFat 1.9, Cholesterol 40.2, Sodium 251.2, Carbohydrate 52.6, Fiber 3, Sugar 18.8, Protein 6.6
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