Low Fat Bran Muffins Recipes

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.

Steps:

• In a small bowl, combine bran and buttermilk. Set aside to soak for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin pan, or use paper liners.
• In a large bowl, mix together flour, brown sugar and baking soda. Stir in bran mixture and egg whites. Fold in grated apple. Divide batter into 12 muffin cups.
• Bake in preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes before removing from the pan.

Steps:

• Preheat oven to 400 degrees f.
• In a large bowl mix together flour, baking soda and cinnamon. Set aside.
• In another bowl mix together bran cereal, brown sugar and milk and let sit for 5 minute After you've let the cereal milk sugar mixture set
• add the applesauce and the egg, mix throughly.
• Mix the wet ingredients into dry, batter will be lumpy.
• Spoon into butter sprayed muffin pan.
• bake for 8 to 12 minute.

Steps:

• 1. Preheat oven to 375 and line muffin pan with paper muffin liners.
• 2. Combine wheat bran and milk and let sit for 10 minutes. If using raisins, put them in warm water to soak. It makes them plump up.
• 3. Combine applesauce, brown sugar, egg and vanilla extract. Mix well.
• 4. Combine wheat bran mixture with applesauce mixture.
• 5. Sift dry ingredients (flour, baking soda, baking powder, salt & cinnamon).
• 6. Combine everything together until blended. Add fruit.
• 7. Scoop mixture evenly into muffin cups. Bake for 20 minutes or until muffins springs back from light touch.
• 8. Remove muffins from muffin pan to cooling rack for about 5 minutes. Unless eating right away, store warm (not hot) muffins in a plastic container and put in the fridge.
• 9. 30 seconds in the microwave make them perfect the next morning (if there are any left the next morning) Enjoy!

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.
• Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes.
• Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.
• VARIATIONS: Add 1 cup plumped raisins, with a little bit of raisin water (approximately 2 tablespoons). Or, before baking, sprinkle mixture of sugar and cinnamon over the tops of the muffins. Or, add 1 teaspoon cinnamon or nutmeg to flour mixture.

Steps:

• Mix dry ingredients in a lage bowl and make a well in the centre.
• Beat eggs and egg whites in a separate bowl and add all liquid ingredients.
• Add to dry mixture and mix well.
• Refrigerate overnight.
• Preheat oven to 400°.
• Stir batter well and fill regular muffin tins 2/3 full.
• Bake for 17-20 minutes.
• Batter will keep well in fridge at least one week.

Steps:

• Beat egg whites until firm peaks form and set aside.
• Combine oil, applesauce, brown sugar and molasses and beat until smooth.
• Sift together flour, salt, baking soda and baking powder and add alternately with milk to molasses mixture.
• Add bran and raisins and stir until moistened.
• Fold in beaten egg whites.
• Spoon into muffin pan sprayed with nonstick spray.
• Bake at 400 F for 15-20 minutes.