Low Fat Bran Muffins
photo by DewReine
- Ready In:
- 45mins
- Ingredients:
- 14
- Yields:
-
36 muffins
ingredients
- 473.18 ml whole wheat flour
- 709.77 ml white flour
- 24.64 ml baking soda
- 14.79 ml salt (or less)
- 354.88 ml brown sugar
- 709.77 ml natural bran
- 709.77 ml all-bran cereal
- 473.18 ml raisins
- 2 eggs
- 2 egg whites
- 236.59 ml applesauce
- 59.14 ml molasses
- 946.0 ml 1% fat buttermilk
- 354.88 ml water
directions
- Mix dry ingredients in a lage bowl and make a well in the centre.
- Beat eggs and egg whites in a separate bowl and add all liquid ingredients.
- Add to dry mixture and mix well.
- Refrigerate overnight.
- Preheat oven to 400°.
- Stir batter well and fill regular muffin tins 2/3 full.
- Bake for 17-20 minutes.
- Batter will keep well in fridge at least one week.
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Reviews
-
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 :)
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RECIPE SUBMITTED BY
Darlene10
Canada