Kittencal's Extreme Low Fat Bran Muffins
Recipe: #8548
March 09, 2013
Categories: Breakfast, Brunch, Mothers Day, Picnic, Oven Bake, Heart Healthy, Low Fat, Kid's Lunches, Flour, more
"For a variation reduce flour amount 2 tablespoons and add in 2 tablespoons flax, a great addition is 1 1/2 cups fresh blueberries or 1/2 to 3/4 cup raisins mixed into the flour mixture, if using blueberries this will increase yield to 12 muffins. I haven't tryed it yet with this recipe but I imagine for a completely fat-free and a low cholesterol option try replacing the whole egg with two egg whites"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (79.3 g)
- Calories 155.1
- Total Fat - 2.1 g
- Saturated Fat - 0.8 g
- Cholesterol - 23.4 mg
- Sodium - 294.7 mg
- Total Carbohydrate - 33.7 g
- Dietary Fiber - 5.6 g
- Sugars - 9.3 g
- Protein - 4 g
- Calcium - 32.6 mg
- Iron - 1.8 mg
- Vitamin C - 4.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Set oven rack to second-lowest position.
Step 3
Grease 10 regular-size muffin tins or line with paper liners.
Step 4
In a small bowl mix the wheat bran with milk and yogurt; allow to stand for 12-15 minutes, stirring a few times.
Step 5
In a large bowl whisk the applesauce with egg, brown sugar and vanilla; mix in the bran mixture until thoroughly combined.
Step 6
In a small bowl combine the flour with baking soda, baking powder, salt and cinnamon, then mix in the blueberries; add the bran mixture to the dry mixture; using a small spatula fold gently just until combined (fold gently).
Step 7
Scoop into muffin tins filling almost to the top.
Step 8
Bake for 20-22 minutes or until muffins test done.
Tips
No special items needed.
0 Reviews
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