Low Fat Yummy Maple Bran Muffins Recipes
LOW FAT BRAN MUFFINS
I was given this recipe by my sister-in-law who went to Weight Watchers. She advised that they were worth 1 point. I guess that all depends on the size we make the muffins. I make mine larger so I would think they would be 2 points. I find them quite tasty.
Provided by Darlene10
Categories Quick Breads
Time 45m
Yield 36 muffins
Number Of Ingredients 14
Steps:
- Mix dry ingredients in a lage bowl and make a well in the centre.
- Beat eggs and egg whites in a separate bowl and add all liquid ingredients.
- Add to dry mixture and mix well.
- Refrigerate overnight.
- Preheat oven to 400°.
- Stir batter well and fill regular muffin tins 2/3 full.
- Bake for 17-20 minutes.
- Batter will keep well in fridge at least one week.
Nutrition Facts : Calories 173.3, Fat 1.3, SaturatedFat 0.3, Cholesterol 12.8, Sodium 436.4, Carbohydrate 40, Fiber 4.4, Sugar 17.9, Protein 5
SIX WEEK BRAN MUFFINS LOW FAT LOW SUGAR
Have fresh muffins every day! Make sure you use a very large container to mix together, I had to switch containers to mix and then switched back to store in the refrigerator.
Provided by Scotty Callies Mom
Categories Quick Breads
Time 35m
Yield 1 large canister, 48 serving(s)
Number Of Ingredients 11
Steps:
- Mix all dry ingredients.
- Mix all wet ingredients.
- Mix all wet and dry ingredients together.
- Bake at 350°F for about 18-23 minute till toothpick inserted comes out clean.
Nutrition Facts : Calories 106.2, Fat 1, SaturatedFat 0.3, Cholesterol 18.4, Sodium 336.7, Carbohydrate 21.7, Fiber 1.6, Sugar 6.1, Protein 3.3
YUMMY LOW-FAT BRAN MUFFINS
Amazingly moist and you can use different kinds of fruit.
Provided by Donna Bruce
Categories Muffins
Time 40m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375 and line muffin pan with paper muffin liners.
- 2. Combine wheat bran and milk and let sit for 10 minutes. If using raisins, put them in warm water to soak. It makes them plump up.
- 3. Combine applesauce, brown sugar, egg and vanilla extract. Mix well.
- 4. Combine wheat bran mixture with applesauce mixture.
- 5. Sift dry ingredients (flour, baking soda, baking powder, salt & cinnamon).
- 6. Combine everything together until blended. Add fruit.
- 7. Scoop mixture evenly into muffin cups. Bake for 20 minutes or until muffins springs back from light touch.
- 8. Remove muffins from muffin pan to cooling rack for about 5 minutes. Unless eating right away, store warm (not hot) muffins in a plastic container and put in the fridge.
- 9. 30 seconds in the microwave make them perfect the next morning (if there are any left the next morning) Enjoy!
MAPLE BRAN MUFFINS
Maple Season is upon us! I got this from a local paper called the Seaway News, March 23rd edition from the Carol Kloos Country Cooking Corner
Provided by Sam 3
Categories Quick Breads
Time 30m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Grease muffin tins or line with paper.
- Combine syrup, sour cream and eggs.
- Combine flour and baking soda and mix into syrup mixture.
- Stir in remaining ingredients.
- Fill muffin cups 3/4 full and bake 15-20 minutes in center of oven.
Nutrition Facts : Calories 122.1, Fat 2.3, SaturatedFat 0.5, Cholesterol 24.8, Sodium 105.4, Carbohydrate 23.6, Fiber 0.8, Sugar 13.7, Protein 2.7
ULTRA LOW FAT ALL-BRAN MUFFINS
From the box, just with a bit less sugar. (The recipe calls for 1/2 cup, which makes them a little sweeter than I like a bran muffin to be.)
Provided by KitchenCraftsnMore
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Stir together dry ingredients (except cereal), set aside.
- In large mixing bowl, combine cereal with milk.
- Let stand 5 minutes until cereal softens.
- Add egg whites and mashed banana, mix well.
- Add flour mixture, stirring only til moistened.
- Spoon into 12 muffin cups sprayed with Pam.
- Bake at 400 F for about 20 minutes or until golden brown.
Nutrition Facts : Calories 90.7, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.5, Sodium 236.8, Carbohydrate 20.4, Fiber 4.7, Sugar 2.8, Protein 4.7
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