Prep 10 mins
Cook 15 mins
These muffins are a great low-fat moist muffin. I used 1/2 cup brown sugar instead of the 2/3 cup called for and I felt they were sweet enough. I also added chopped apples.
- 1 1⁄2 cups wheat bran (I used oat bran)
- 1 cup nonfat milk
- 1⁄2 cup unsweetened applesauce
- 1 egg
- 2⁄3 cup brown sugar (I used 1/2 cup)
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup all-purpose flour
- 1⁄2 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup blueberries (I added a chopped apple.)
- Preheat oven to 375 degrees.
- Grease muffin cups or use paper muffin liners.
- Mix together wheat bran and milk, and let stand for 10 minutes. (I didn't do this and muffins turned out fine.).
- In a large bowl, mix together applesauce, egg, brown sugar, and vanilla.
- Beat in bran mixture.
- Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.
- Stir into bran mixture until just blended. Fold in blueberries.
- Scoop into muffin cups.
- Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
I don't believe in giving bad reviews if you change the recipe AT ALL. I hate when people say something bad after they completely alter a recipe. In this case, I actually did make a very very small modification, but since I'm giving it five stars, I see no harm in reviewing the basic premise of this recipe. The only real change I made was to add 1 Tbsp. of oil in place of 1 Tbsp. of applesauce to give it a little more of a traditional muffin feel. Sometimes when I use all applesauce, I don't love the texture in the end, so out of fear, I added a touch of oil. I also added about a 1/2 - 1 tsp. of cinnamon because I love cinnamon in everything. These are so yummy. I love blueberry and bran together.... really good with some apple jelly on them. Sounds wierd, but it's delicious! These were great, thanks for the recipe!!
FANTASTIC recipe! I typically revise recipes to eliminate egg yolks, sugar and fat and add (powdered) protein but I may try the recipe as written first to make sure its a good candidate for the changes I have to make. This recipe had so many rave reviews I decided to just give it a shot and it turned out to be the best muffin recipe I have ever used! For anyone looking for a sugar free, low fat muffin that does not double as a hockey puck, this is it!!! Following are the changes I made which resulted in a batch of 18 muffins at approximately 90 cal each (after all adjustments to the nutritional content):
1) replace whole egg with 2 egg whites, beaten (this helps with texture as well as reducing fat and cholesterol);
2) replace milk with low fat "Silk" (milk is fine but this has less cholesterol)
3) replace regular brown sugar with "Ideal" brand brown sugar substitute (Ideal brand sugar substitutes are the best ever--no aftertaste)
4) add 1 full scoop of "Designer" Whey Protein
5) add 3 tablespoons plain low fat yogurt (maintains good texture with the addition of the powdered protein and adds protein as well)
6) add an extra full cup of fresh blueberries (adds moisture and flavor with limited calories)
7) add 1 teaspoon cinnamon
I used the full 2/3 cup of the Ideal brown sugar substitute. With all of the changes I ended up with 18 muffins at about 90 calories each. They were moist, much lighter than most "healthy" muffins and very flavorful.
The moistest, most flavorful low-fat, high-fiber muffins I've ever tried! I used half wheat bran and half oat bran and let it soak like the recipe said. I used all white flour but everything else was "as written". The rest of the family enjoyed them as well. This is one muffin recipe I *know* I'm making again! Thanks for sharing.