Fat-Free Peach Bran Muffins

Total Time
30mins
Prep 15 mins
Cook 15 mins

Adapted from "Secrets of Fat-Free Baking" by Sandra Woodruff, RD. I used Splenda instead of sugar, and added cinnamon to mine. These do have a bit of the "Splenda" aftertaste, so if you want to use sugar, the recipe calls for 1/2 cup.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F. Prepare a 12 count muffin pan with non-stick cooking spray.
  2. In a medium bowl, combine the flour, wheat bran, Splenda, baking powder, and cinnamon if desired. Set aside.
  3. Drain the peaches, reserving the juice. Puree the peaches in a blender, adding enough juice so you have 1 ½ cups. Add this to the flour mixture, along with the egg whites. Stir until the dry ingredients are moistened, then fold in the raisins or dried peaches.
  4. Fill muffin tins about ¾ full with batter. Bake for 15-17 minutes, until a toothpick comes out clean.
  5. Allow muffins to sit for 5 minutes after baking before removing from tins.

Reviews

(2)
Most Helpful

Really great recipe, i personally didnt like the after taste from the splenda so next time i will use less and add some normal sugar ! Thanks !

ellie__tom February 07, 2009

These were WONDERFUL SOFT SWEET FLAVORFUL HEALTHY muffins! Such a nice change from applesauce. I used 1/2 cup Splenda granular plus 2T of Splenda brown sugar blend which did away with the 'aftertaste'. I used golden raisins and sprinkled wheat germ over the top of them. I did use the cinnamon. Made for Pick-A-Chef Fall 2007.

Engrossed October 15, 2007

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