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Enjoyed these muffins for breakfast today. I used 1 1/2 c oat bran, 3/4 c all-purpose flour, and 1/4 c soy flour and buttermilk for the liquid. Used finely grated carrot for the fruit and added 2 tsp cinnamon. Nice way to start a Sunday. Thanks for posting!
These are my "go to" muffins when I'm trying to lose weight or lower my bad LDL cholesterol or just bring something healthy to work with me for breakfast. I always add a cup of raisins and a half cup of chopped walnuts to the mix. I also substitute 1/2 cup unsweetened applesauce for the oil. The last time I made oat bran muffins (just last Saturday), I used the recipe on the back of the Kroger brand oat bran with called for 1/2 cup more oat bran and no honey or molasses. The muffins were less sweet, but with the addition of the applesauce and raisins, I've found I like them better this way.
I love these! I substitute Splenda Brown Sugar Blend, 1/2 c eggbeaters, and 1/4 c applesauce for the oil to make them a little more weight watchers friendly, and they're still deliciously moist. I use honey and always add fruit. So far I have tried banana blueberry, lemon raspberry, peach blackberry, and orange cranberry. They've all been wonderful. I took them in to work and may of my co-workers asked for the recipes. For the citrus ones, just add the zest of one lemon or orange.
March 13, 2009 These are moist and have great texture for a low fat bran muffin!! They are not dry at all and the honey gives them yummy flavor! I added a tsp of double strength vanilla and only a pinch of salt instead of the 1/2 tsp. The back of the Quaker box says egg whites so I did that and they had the option of 2% milk or skim so I used 2%. Didn't add any fruit this time but will definitely make these again with different additions!! Thanks for posting! UPDATE: I made these again, this time with fresh blueberries and they are even better!!! Love this recipe!!