Kittencal's Fat-Free Bran Muffins

Submitted by Kittencalrecipezazz

"You won't even be able to tell these are fat free! ---1 cup fresh blueberries or 3/4 cup light raisins may mixed in with the flour mixture and you may reduce the flour 2 tablespoons and add in 2 tablespoons flax --- with the addition of blueberries you will yield 12 muffins"

 

• Ready In: 37mins
• Ingredients: 12
• Serves: 10

ingredients

• 1 1⁄2 cups wheat bran
• 3⁄4 cup nonfat milk
• 6 tablespoons plain fat-free yogurt (or can use fat-free blueberry or vanilla flavored yogurt)
• 1⁄2 cup unsweetened applesauce
• 1 large egg
• 3⁄4 cup brown sugar (if you prefer a sweeter muffin use 3/4 cup if not you may reduce slightly)
• 1 1⁄2 teaspoons vanilla
• 1 cup whole wheat flour
• 1 teaspoon baking powder (not scant, use a good teaspoon of baking powder)
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 - 1 teaspoon cinnamon (optional I like to add it in)

directions

1. Preheat oven to 350 degrees F.
2. Set oven rack to second-lowest position.
3. Generously coat 10 regular-size muffin tins with cooking spray or line with paper liners.
4. In a small bowl mix the wheat bran with milk and yogurt; allow to stand for 12-15 minutes, stirring a few times.
5. In a large bowl whisk the applesauce with egg, brown sugar and vanilla; mix in the bran mixture until thoroughly combined.
6. In a small bowl combine the flour with baking soda, baking powder, salt and cinnamon (then if using mix in the blueberries) add the bran mixture to the dry mixture; using a small spatula fold gently just until combined (fold gently).
7. Scoop into muffin tins filling almost full.
8. Bake for 20-22 minutes or until muffins test done (these won't take long to bake so watch closely).

Reviews

[missmanda]

I made these this morning, and it's true - you'd never know they are fat-free! I used cherry yogurt and added dried cherries instead of raisins, and I also used 1 tsp cinnamon. They are so moist and yummy, and will make great breakfast muffins. I always thought bran muffins were dry and tough, but not these! Thanks Kitt!

 

[UkrainianGirl]

The muffins came out tasty, but do not forget that these are the BRAN muffins.<br/>They are moist inside and not too sweet (I will add more raisins next time). However I found them kind of doughy. It is my second recipe with bran and wheat flour. And this is the second time I notice this doughy texture in my baking. So, I guess it is a common thing if you deal with bran and wheat flour.<br/>What I would recommend is to add walnuts (or other nuts) to the batter. I put 2 pieces of walnut halves in each muffin and I would definitely put more next time. In my opinion it adds crunchiness and texture which balances doughy taste.<br/>It took me exactly 22 minutes and I got exactly 12 beautiful muffins.<br/>It is simple and HEALTHY recipe. Thanks!