YUMMY LOW-FAT BRAN MUFFINS
Amazingly moist and you can use different kinds of fruit.
Provided by Donna Bruce
Categories Muffins
Time 40m
Number Of Ingredients 12
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!
SUPER YUMMY LOW FAT BRAN MUFFINS
These are delicious little gems, even my boyfriend who detests low fat foods loves them! I'm extremely health conscious so these are perfect with almost no fat, and are super healthy because of the bran. They turn out super moist and delicious and reheat well in the microwave. You can substitute whole wheat flour for white if you wish and they will still be delicious. Adding raisins make them tasty too. Got this one off of the Kraft website.
Provided by HiGh_FaShUn_DiEsELi
Categories Breakfast
Time 18m
Yield 12 Muffins
Number Of Ingredients 8
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.
MAPLE BRAN MUFFINS
Maple Season is upon us! I got this from a local paper called the Seaway News, March 23rd edition from the Carol Kloos Country Cooking Corner
Provided by Sam 3
Categories Quick Breads
Time 30m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Grease muffin tins or line with paper.
- Combine syrup, sour cream and eggs.
- Combine flour and baking soda and mix into syrup mixture.
- Stir in remaining ingredients.
- Fill muffin cups 3/4 full and bake 15-20 minutes in center of oven.
Nutrition Facts : Calories 122.1, Fat 2.3, SaturatedFat 0.5, Cholesterol 24.8, Sodium 105.4, Carbohydrate 23.6, Fiber 0.8, Sugar 13.7, Protein 2.7
LOW-FAT YUMMY MAPLE BRAN MUFFINS.
Made w/ bran cereal and real maple syrup, these are a great, filling muffin. Calories; 173 Fat 4 grams Carbs; 33 grams.
Provided by sherry monfils
Categories Other Breakfast
Time 45m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350. Spray 12-16 muffin cups w/ cooking spray. In lg bowl, stir buttermilk into bran cereal, let stand about 10 min. In small bowl, stir together flour, baking powder, cinnamon, and baking soda. Stir Egg Beaters, brown sugar, syrup and oil into bran mix. Add flour mix to bran mix, stirr until just combined. Stir in dried fruit. Spoon batter evenly into muffin cups. Bake 25-30 min, or until a toothpick inserted in center comes out clean.
LOW-FAT MAPLE CINNAMON MUFFINS
Make and share this Low-Fat Maple Cinnamon Muffins recipe from Food.com.
Provided by Kelsey
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 400F, and grease muffin cups.
- Mix all dry ingredients, set aside.
- Beat egg, and mix with all wet ingredients.
- Make a well in dry ingredients, and add wet ingredients all at once.
- Mix JUST UNTIL COMBINED. Any more and the muffins will be tough.
- Fill muffin cups about 2/3 full. Top with chopped pecans and brown sugar.
- Bake 18-20 minutes, depending on size. Drizzle with maple syrup and enjoy!
- NOTE : 1 3/4 cups flour may be better than 2 cups (for the 'toughness') -- so you may want to try that!
Nutrition Facts : Calories 109.1, Fat 1.4, SaturatedFat 0.6, Cholesterol 18.4, Sodium 205.9, Carbohydrate 20.6, Fiber 0.7, Sugar 2.1, Protein 3.4
MAPLE BRAN MUFFINS
They're better tasting and better for you. We've made over the bran muffin using maple syrup for delicate sweetness, plain yogurt for moisture, and two forms of bran (cereal and wheat) for structure and fluffiness. At long last, this wholesome hero is stepping into the spotlight.
Provided by Riley Wofford
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Makes 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Line a standard muffin tin with paper baking cups. Whisk together flour, salt, baking powder, baking soda, and cinnamon. In another bowl, whisk together yogurt, oil, brown sugar, maple syrup, eggs, and vanilla until well combined. Add dry ingredients and whisk until fully incorporated; stir in cereal and wheat bran. Divide batter evenly between muffin cups.
- Bake until a tester inserted into centers comes out clean, about 18 minutes. Let cool 10 minutes, then transfer muffins to a wire rack and let cool completely. Serve warm or room temperature, with butter. You can freeze baked muffins in resealable plastic bags for up to 3 months. Thaw them at room temp, or pop them in a 375°F oven for about 5 minutes.
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- In a medium sized bowl, pour in the wheat bran with the milk and orange zest. Stir ingredients together. Let the wheat bran soak up the milk for 10-15 minutes while you prepare the other ingredients.
- Preheat the oven to 375 degrees F and line a muffin tin with muffin liners or spray with non-stick baking spray.In another bowl, combine the flour, brown sugar, baking soda, baking powder, salt, cinnamon and cardamom.
- Then in the bowl with the bran add in the vanilla, egg, maple syrup and oil. Fold in the dry ingredients and you can optionally add in 1/2 cup raisins or diced up dates.Scoop the batter into the prepared muffin tins and bake for 18-20 minutes or until the tops are golden brown and the tops of the muffins spring back to the touch.You can enjoy the muffins as is, with a smear of butter or make the frosting if desired (but highly recommend).
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