Low Fat Bran Muffins

Submitted by Darlene10

"I was given this recipe by my sister-in-law who went to Weight Watchers. She advised that they were worth 1 point. I guess that all depends on the size we make the muffins. I make mine larger so I would think they would be 2 points. I find them quite tasty."

 

• Ready In: 45mins
• Ingredients: 14
• Yields: 36 muffins

ingredients

• 2 cups whole wheat flour
• 3 cups white flour
• 5 teaspoons baking soda
• 1 tablespoon salt (or less)
• 1 1⁄2 cups brown sugar
• 3 cups natural bran
• 3 cups all-bran cereal
• 2 cups raisins
• 2 eggs
• 2 egg whites
• 1 cup applesauce
• 1⁄4 cup molasses
• 1 quart 1% fat buttermilk
• 1 1⁄2 cups water

directions

1. Mix dry ingredients in a lage bowl and make a well in the centre.
2. Beat eggs and egg whites in a separate bowl and add all liquid ingredients.
3. Add to dry mixture and mix well.
4. Refrigerate overnight.
5. Preheat oven to 400°.
6. Stir batter well and fill regular muffin tins 2/3 full.
7. Bake for 17-20 minutes.
8. Batter will keep well in fridge at least one week.

Reviews

[Inge6696]

These muffins are actually worth about 3 points each not 1

 

[DitaVT]

Great bran muffins! I made the following adjustments: 3 cups whole wheat flour, 1 cup white flour, and 1 cup soy flour (for added protein.) I think this may have caused them not to rise as much as the original recipe, but they turned out just fine. I just filled the muffin tins all the way full on the second batch to get the muffin tops to sprout :)

 

[jitterrzz]

Great tasting and nutritious recipe! I have added 1 cup grated carrot or zucchini without adjusting the liquid ingredients and have had great results. Also, these muffins freeze well. Thanks for a great recipe!

 

[Chris from Kansas]

These muffins are awesome! They have just the right amount of sweetness and a great texture. I can't believe how much bran you can pack into a muffin and still have it taste so good. And with no added fat! This is a definite keeper. Thanks!

 

[seaside gal]

I love these muffins! I make a batch every couple of weeks and keep the batter in the fridge. I cook 6 at a time so I always have fresh muffins on hand. I fill the muffin cups very full so I count them as 2 points.