Low Fat Carrot Bran Muffins Recipes

CARROT BRAN MUFFINS

Steps:

• Preheat your oven to 350 °F. Line a 12 well muffin tray with paper liners or spray the wells with cooking spray. Set aside.
• Mix your bran with the milk in a bowl and let it sit while you prepare the remaining ingredients.
• In a large mixing bowl, combine all your dry ingredients and whisk them together.
• Add the wet ingredients to the bran mixture and combine well.
• Add the wet ingredients into the dry and combine until smooth and well mixed.
• Bake at 350 degrees until the tops spring back when touched, about 15-20 minutes depending on your oven.

CARROT BRAN MUFFINS

Steps:

• In a large bowl, combine the first seven ingredients. Combine the eggs, buttermilk, oil and molasses; stir into dry ingredients just until moistened. Fold in carrots and raisins. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 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.

LOW FAT CARROT BRAN MUFFINS

Steps:

• Preheat oven to 400°F.
• In a medium bowl, combine flour, cereal, raisins (you may add the raisins in with the wet ingredients if you prefer), sugar, cinnamon, baking powder, and baking soda.
• In a large bowl, combine egg, milk, margarine, applesauce, carrot and orange rind.
• Add dry ingredients to wet ingredients and mix until just combined.
• Spoon into sprayed or lightly greased muffin tin (for 12 muffins) - Do NOT use paper muffin liners.
• Bake for 20 minutes, or until tops are firm to the touch, or when a toothpick inserted comes out clean.

LOW-FAT BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
• 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.

LOW FAT APPLE BRAN MUFFINS

Steps:

• In a small bowl, combine bran and buttermilk. Set aside to soak for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin pan, or use paper liners.
• In a large bowl, mix together flour, brown sugar and baking soda. Stir in bran mixture and egg whites. Fold in grated apple. Divide batter into 12 muffin cups.
• Bake in preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes before removing from the pan.

EXTREME LOW FAT BUTTERMILK CARROT-BRAN MUFFINS

Steps:

• Set oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Generously spray 12 regular size muffin tins with non stick spray or line with paper liners.
• In a medium bowl combine the wheat bran with both flours, baking soda, salt and cinnamon, then mix in grated carrots (if you are adding in flax seed then add in with the flour mix).
• In another bowl using an electric mixer at medium speeed beat together buttermilk with sugar, applesauce, egg, oil and vanilla; beat for about 2-3 minutes.
• Make a well in the center of the flour mixture then pour in the buttermilk mixture and raisins; using a spatula stir JUST until combined (some small lumps are okay, do not overmix).
• Divide the batter equally between the muffin tins.
• Bake for about 20-22 minutes or until the muffins test done (do not over bake).
• Cool in the pan for about 10-12 minutes then remove to wire rack.
• Serve warm or room temperature.