Fiber Rich Muffins Recipes
FIBER RICH MUFFINS
A muffin recipe off the box of Hodgson Mill Hot Cereal. Surprisingly good. Not too sweet, not overly "fiber-y". I shredded the apples, peel and all. The cereal in this recipe has 18 grams of fiber per cup. So, since the nutritional information doesn't reflect the cereal, these muffins have at least 2 grams of fiber per muffin.
Provided by Autuamnsprite
Categories Lunch/Snacks
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400*F.
- Line 12 muffin cups with paper liners or grease muffin cups.
- Blend together dry ingredients. Add remaining ingredients and mix until blended.
- Batter will be thick; spoon into muffin cups. Bake 20-22 minutes or until golden brown.
Nutrition Facts : Calories 171.2, Fat 9.2, SaturatedFat 1.4, Cholesterol 36.7, Sodium 263.4, Carbohydrate 20.1, Fiber 1.2, Sugar 10.1, Protein 3
HIGH-FIBER BREAKFAST MUFFINS
This delicious muffin makes wholesome eating fun. This muffin is low in fat, and has good carbs and lots of fiber. It's great for heart health and wonderful for diabetics because of the oats, fiber, and low fat. It's also not too heavy like most high-fiber muffins and it tastes great. It just uses one bowl, which make everyone's life easier!
Provided by KC
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper or foil liners, or grease if not using liners.
- Combine oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, applesauce, egg whites, milk, brown sugar, oil, and vanilla in a large bowl. Mix until blended. Fold in raspberries, blueberries, and blackberries. Divide batter evenly into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.
- Let muffins cool for 5 minutes in the pan before transferring to a cooling rack.
Nutrition Facts : Calories 159.6 calories, Carbohydrate 29.6 g, Cholesterol 0.2 mg, Fat 3.1 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 0.3 g, Sodium 173.8 mg, Sugar 12.4 g
FIBER-RICH MUFFINS
Number Of Ingredients 8
Steps:
- 1. Stir together flour, sugar, baking powder and salt. Set aside.2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray. 3. Bake at 400° F about 20 minutes or until lightly browned. Serve warm. VARIATIONS:KELLOGG'S BRAN BUDS cereal - Use 1 cup Bran Buds cereal in place of the All-Bran cereal.KELLOGG'S CRACKLIN' OAT BRAN cereal - Use 2 cup Cracklin' Oat bran cereal in place of the All-Bran cereal. Let cereal and milk mixture stand for 8 to 10 minutes to soften.KELLOGG'S Raisin Bran cereal- Use 2 cup Raisin Bran cereal in place of the All-Bran cereal. Increase milk to 1 1/4 cups.
Nutrition Facts : Nutritional Facts Serves
LOW-FAT HIGH FIBER BLUEBERRY BRAN MUFFINS
These muffins are a great low-fat moist muffin. I used 1/2 cup brown sugar instead of the 2/3 cup called for and I felt they were sweet enough. I also added chopped apples.
Provided by Lighthouse Rita
Categories Quick Breads
Time 25m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Grease muffin cups or use paper muffin liners.
- Mix together wheat bran and milk, and let stand for 10 minutes. (I didn't do this and muffins turned out fine.).
- 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.
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