Total Time
32mins
Prep 10 mins
Cook 22 mins

These bran muffins use wheat bran, not cereal, are much less dense, and more moist than any that I've had in the past - not to mention reduced in fat, calories, and sugar.

Ingredients Nutrition

Directions

  1. Preheat oven to 375F; prepare muffin pans by spraying tin with fat-free non-stick spray (do not use paper liners as the muffins won't rise as much).
  2. In a large bowl, beat eggs; beat in milk, oil, applesauce, molasses, sugar, Splenda cinnamon and vanilla.
  3. Stir in bran; let stand for 5 minutes.
  4. In a small mixing bowl, combine flour, baking powder, salt and baking soda; stir in berries.
  5. Add to egg mixture, folding with a spatula just until combined; do not overmix.
  6. Spoon into paper-lined muffin cups, filling right to the top.
  7. Bake in preheated oven for approximately 22 minutes, or until muffins are firm to the touch; do not overbake or muffins will be dry and tough.
  8. Remove muffins from pan and cool on rack.

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