Muffins

Submitted by LeeAnn

"These muffins have an odd texture - slightly rubbery - because there is no fat, but they are really tasty."

 

• Ready In: 35mins
• Ingredients: 17
• Yields: 4 dozen

ingredients

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

directions

1. Mix together dry ingredients, set aside.
2. Beat eggs and all liquid ingredients, mix well.
3. Add liquid ingredients, raisins and carrots to dry mixture.
4. Stir well.
5. Refridgerate overnight or for at least 6 hours.
6. Before baking stir the batter well.
7. Preheat oven to 400.
8. Fill muffin tins 1/2 full.
9. Bake 17-20 minutes.
10. Hints---------------.
11. Do not use muffin liners- the muffins will stick to the paper really bad.
12. This happens because there is no fat in the recipe.
13. You must refridgerate the batter for at least 6 hours or the muffins are dry.
14. You have to let the cereal soak up all the wet ingredients otherwise it stays dry.
15. Enjoy!

Reviews

[adams.wifey]

suggestion - add about 1 cup ground flaxseeds to the mix and decrease the sugar. this will give your muffins "good fat" (omega 3's & 6's) and improve the consistency.

 

[Poohbear Pam]

What delicious, moist and yet LOW FAT muffins!!! I make a half batch every week and freeze the extra muffins....and YES they freeze well too. I have made them with HALF the sugar too, just increasing the applesauce a bit and they are still sweet enough for my taste. This recipe surely is a keeper!