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    You are in: Home / Recipes / Extreme Low Fat Buttermilk Carrot-Bran Muffins Recipe
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    Extreme Low Fat Buttermilk Carrot-Bran Muffins

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Kittencalskitchen's Note:

    Taken from Canadian Living magazine, don't be shy to add in more grated carrot, although I have listed 1/2 cup I have made these using 3/4 cup ---if you use unsweetened applesauce you might want to increase the sugar a few tablespoons.

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    Units: US | Metric


    1. 1
      Set oven to 350 degrees F.
    2. 2
      Set oven rack to second-lowest position.
    3. 3
      Generously spray 12 regular size muffin tins with non stick spray or line with paper liners.
    4. 4
      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).
    5. 5
      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.
    6. 6
      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).
    7. 7
      Divide the batter equally between the muffin tins.
    8. 8
      Bake for about 20-22 minutes or until the muffins test done (do not over bake).
    9. 9
      Cool in the pan for about 10-12 minutes then remove to wire rack.
    10. 10
      Serve warm or room temperature.

    Ratings & Reviews:

    • on April 15, 2010


      Really delicious!! I did make a couple of changes because I didn't have everything called for. I didn't have applesauce so I decided to cut the sugar by about 2 teas and added probably a TBSP of honey(didn't measure). I used the max cinnamon, but left out raisin since I don't like raisins in breads. I also used wheat germ instead of wheat bran. Thanks for this recipe! It's a great snack or breakfast!

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    • on October 30, 2009


      I love this recipe. I quadruple it and freeze the muffins and use them for low cal snacks to keep me away from junk at work. I rev up and make them about once a month. I have substitued egg beaters and stevia (for splenda). I use less splenda if using it as I find it too sweet. I buy carrots already grated to simplify. I max out the raisins and add craisins. I'd rather use the calories there than on sweetened applesauce or sugars. The raisins make all the difference.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 19, 2009


      Sorry I didn't like this recipe very much, it was kind of bland (even with the cinnamon) and I thought it had a strange eggy texture.

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    Nutritional Facts for Extreme Low Fat Buttermilk Carrot-Bran Muffins

    Serving Size: 1 (934 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 99.5
    Calories from Fat 16
    Total Fat 1.8 g
    Saturated Fat 0.3 g
    Cholesterol 12.4 mg
    Sodium 129.6 mg
    Total Carbohydrate 19.7 g
    Dietary Fiber 2.3 g
    Sugars 9.0 g
    Protein 2.6 g

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