Prep 10 mins
Cook 20 mins
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!
- 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
- 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!
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!
Love these! I make them at the beginning of the week (half recipe = 12 normal muffins) and keep them in the refrigerator and eat one or two every day for breakfast. I have experimented with adding different extras to make them even more special. Here is my current opinion
1) cinnamon = excellent choice. Almost essential
2) apples = so good. I have a dehydrator so I try to get some of the excess liquid out of them first.
3) shredded carrots = a nice way to add a few extra nutrients
Other things that I've added but been less impressed with include walnuts (my family liked them but I didn't think they were worth the extra calories), dried blueberries (too much added sugar, fresh would probably be better), freeze dried mango (good in that they're easy and I had some to use up but not the best). With the added stuff, I was able to make rather good sized muffins. Depending on which extra, they come out to about 100-115 calories each.
Also I've noticed that others have commented on the fact that the muffin papers really stick to these suckers. I have also had that problem but it really seems to dissipate after the first day. They still stick a bit but not as much and a little paper isn't a terrible thing...hopefully.
I've made this recipe several times now, with a few variations; mostly just substituting Splenda for the sugar or half Splenda, half brown sugar. I've also done versions adding mashed banana or frozen blueberries. They always come out great, but... But I have two big questions. 1. Does anyone else have a problem with the paper muffin cups really sticking to the muffins? Maybe it's the lack of oil, but I have the hardest time peeling the paper off. And I've tried just spraying the tins directly and not using paper, but that's even worse. 2. Most importantly (to me), how accurate do you think the nutrition info is? I find it hard to believe one of these muffins is only 65 calories! Granted, I have never gotten 40 muffins out of the recipe. Usually I get only about 24 normal sized muffins. The recipe says 40 "large", but maybe they'd each have to be mini-muffins to be 65 calories. Meanwhile, I'll tell myself they're 65 each, so I can have two for breakfast!