Raisin Bran Muffins Less Sugar Recipes

SUGAR AND DAIRY FREE RAISIN BRAN MUFFINS

Steps:

• Preheat oven to 180°C, grease a non-stick muffin pan.
• In a large mixing bowl, combine the dry ingredients: wholewheat flour, bran, rolled oats, baking powder, bicarb of soda, coconut, cinnamon, mixed spice, nutmeg, raisins and dates.
• In another smaller bowl, lightly beat together the wet ingredients: eggs, coconut oil, almond milk and vanilla essence.
• Form a well in the centre of the dry ingredients and pour in the wet ingredients. Mix together until the mixture is well combined. If the mixture is a little bit dry, add a touch more almond milk.
• Pack the mixture into the muffin cups right to the top, and press down with your fingers. Bake for 20 minutes or until a cake tester comes out clean and the muffins are dark golden brown.
• Allow the muffins to cool for 10 minutes in the pan, then turn them out onto a cooling rack to cool completely. Or eat them hot if you can't wait!

RAISIN BRAN MUFFINS

Steps:

• Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
• Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

CLASSIC BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

SUGAR FREE RAISIN BRAN MUFFINS

Steps:

• Mix and set aside the flour, baking powder, salt and sugar packets in large bowl.
• Place bran flakes in milk and set aside 2 minutes.
• Add egg and oil and beat well.
• Add flour mixture and stir only until combined.
• Add nuts and raisins or dates.
• Pour into 12 greased muffin tins.
• Bake at 400 degrees for 20 minutes.

RAISIN BRAN MUFFINS ( LESS SUGAR)

Steps:

• In a large bowl mix flour, sugar, Splenda, dry milk, baking soda and salt.
• In a small bowl lightly beat eggs with Canola oil and Buttermilk
• Add to dry ingredients and mix just until all ingredients are moist.
• Fold in Raisin Bran and walnuts.
• Scoop into grease muffin tins
• Bake for 16 - 20 min at 350 degrees.
• Keep unused batter covered in fridge for up to 6 weeks (if you can!).

RAISIN-BRAN MUFFINS

Steps:

• Preheat oven to 400°F. Line 6 cups of a standard muffin tin with paper liners. In a bowl, combine cereal with milk; let stand until softened, about 5 minutes. In another bowl, whisk together both flours, baking powder, cinnamon, and salt. Stir oil, egg, and brown sugar into cereal mixture, then fold in flour mixture.
• Divide batter evenly among lined cups. Bake, rotating tin halfway through, until golden brown and a cake tester inserted into the centers comes out clean, 20 to 25 minutes.
• Cool in tin 5 minutes, then turn out muffins onto a wire rack to cool completely. Serve warm or at room temperature. Muffins can be stored up to 3 days at room temperature, or frozen up to 3 months, in a large resealable plastic bag; thaw at room temperature and warm in the oven before serving.
• A 2-inch ice-cream scoop with a release mechanism divides batter quickly and evenly. Simply transfer one heaping scoopful from the mixing bowl into each muffin cup.

RAISIN BRAN MUFFINS (LOW FAT)

Steps:

• Beat egg whites until firm peaks form and set aside.
• Combine oil, applesauce, brown sugar and molasses and beat until smooth.
• Sift together flour, salt, baking soda and baking powder and add alternately with milk to molasses mixture.
• Add bran and raisins and stir until moistened.
• Fold in beaten egg whites.
• Spoon into muffin pan sprayed with nonstick spray.
• Bake at 400 F for 15-20 minutes.

LOWER FAT RAISIN BRAN MUFFINS

Steps:

• Preheate oven to 400°F
• Spray 12 (2.5 inch) muffin cups with nonstick spray or use paper muffin cups.
• In a large bowl, stir together cereal, applesauce, egg, and water.
• Let stand 5 minutes, then stir to break up cereal.
• Add remaining ingredients; stir to combine.
• Divide evenly among muffin cups.
• Bake 15-20 minutes.
• Cool slightly, and remove from muffin cups.

SIX WEEK BRAN MUFFINS LOW FAT LOW SUGAR

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.