Extreme Low-Fat Wheat Bran Blueberry Muffins
Recipe: #8503
March 06, 2013
Categories: Breakfast, Snacks, Blueberry, Canning/Preserving, Brunch, July 4th, Mothers Day, Picnic, Oven Bake, High Fiber, Low Fat, Kid's Lunches, Flour, more
"This is more of a smaller batch recipe, it will yield 7 muffins"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (124 g)
- Calories 197.3
- Total Fat - 1.2 g
- Saturated Fat - 0.3 g
- Cholesterol - 0.7 mg
- Sodium - 205.1 mg
- Total Carbohydrate - 45.9 g
- Dietary Fiber - 7.2 g
- Sugars - 14.3 g
- Protein - 5.4 g
- Calcium - 72.6 mg
- Iron - 2.1 mg
- Vitamin C - 6.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Grease muffin cups or use paper muffin liners.
Step 3
Mix together wheat bran and milk, and let stand for 10 minutes.
Step 4
In a large bowl, mix together applesauce, vanilla, egg whites or whole egg and brown sugar. Beat in bran mixture.
Step 5
Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended.
Step 6
Fold in blueberries.
Step 7
Scoop into muffin cups.
Step 8
Bake in preheated oven for 22 to 25 minutes, or until tops spring back when lightly tapped.
Tips
No special items needed.
0 Reviews
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