Skinny Herb Bran Muffins Recipes

Steps:

• Preheat oven to 400°F. Coat twelve 2 1/2-inch muffin cups with nonstick cooking spray; set aside. In a large bowl, stir together flour, cereal, Parmesan cheese, sugar, herb, baking powder, and baking soda. Make a well in the center of flour mixture; set aside.
• In a medium glass bowl, combine milk and lemon juice. Let stand for 5 minutes to create sour milk. Whisk in egg product and oil. Add milk mixture all at once to flour mixture; stir just until moistened (batter should be lumpy).
• Spoon batter into prepared muffin cups, filling each two-thirds full. Bake for 18 to 20 minutes or until golden brown. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Serve warm.
• Tip: Refrigerate extra muffins for another meal. To reheat, place a muffin on a microwave-safe plate. Microwave, uncovered, on 100% power (high) about 15 seconds or until warm.

Steps:

• Prune Paste: In a food processor, combine prunes, water and vanilla; process to form a smooth paste. Store in the fridge if not being used immediately. Will keep for several days.
• Muffins: In a large bowl, beat together prune paste and sugar. Beat in eggs and molasses.
• In medium bowl, combine flour, bran, baking powder and salt; stir in raisins. Stir soda into buttermilk; add to prune paste mixture alternately with flour mixture, stirring just until combined.
• Spoon batter into greased muffin pans. Bake at 375 for about 20 minutes. Remove muffins from pan and cool on wire rack.

Steps:

• In a large bowl, combine the bran and milk; let stand for 5 minutes. Stir in oil. Combine the remaining ingredients; stir into bran mixture just until moistened. , Fill greased or paper-lined muffin cups half full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.