Recipe by shannonA
I have tried several bran muffin recipes, and this is my all time favorite. They are low in fat, but you'd never know it by the way they taste! Bet you can't eat just one!
Top Review by gonancysmith
After reading about 9 bran muffin recipes, I settled on this one, incorporating a lot from the reviews. I used 1/2 c brown sugar instead of splenda, 1/2 white flour and 1/2 wheat, 3 egg whites, 2 mashed ripe bananas, and buttermilk instead of sour milk. Added raisins to half of them, which added quite a bit more sweetness. Rather than use paper cups I oiled my muffin tins and they popped out beautifully. Filled each cup full and the result was a perfect puffed muffin. Yum, Yum! Will be using this again and again--next time I'm going to try shredded zucchini--and I envision using carrots for the holidays, add raisins/nuts, dollop w/whipped cream cheese and they'll be like mini carrot cakes!
- 3 cups Fiber One cereal (or All Bran)
- 1 cup boiling water
- 1 cup sugar
- 3⁄4 cup applesauce
- 1⁄2 cup egg substitute
- 2 1⁄2 cups whole wheat flour
- 2 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 2 cups skim milk, mixed with
- 2 tablespoons lemon juice
Directions See How It's Made
- Pour boiling water over cereal and let stand.
- Mix together remaining ingredients then add softened cereal.
- Bake as many as you'd like in muffin tins sprayed with cooking spray.
- Bake for 15-20 minutes at 400°F.
- This recipe makes 40 large muffins, and the batter will keep in the refrigerator for up to three weeks, so you can have fresh, hot muffins anytime!