Recipe by Lighthouse Rita
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.
Top Review by vttrapperman
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!!
- 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.)
Directions See How It's Made
- 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.