Jens Low Fat High Fiber Bran Muffins Food

LOW-FAT HIGH FIBER BLUEBERRY BRAN MUFFINS

Steps:

• 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.

JEN'S LOW FAT HIGH FIBER BRAN MUFFINS

Steps:

• Put 1 cup of the wheat bran in a bowl with the 1 cup of boiling water.
• Stir and let it sit until the water is absorbed.
• In a large bowl put the flour, the baking soda, and salt.
• Combine the sugar, splenda, oil, and applesauce.
• Add the sugar mixture to the flour along with the wet bran and the remaining 2 cups of bran and the 2 eggs (that you have beaten).
• Combine the milk and the vinegar (let sit for about a minute) and then add this to the flour mixture.
• Mix until totally combined.
• Put into muffin pans you have sprayed with cooking spray.
• Cook for about 15 minutes or until done.

HIGH FIBER BRAN MUFFINS

Steps:

• Preheat oven to 400°F.
• Stir together: bran, flour, soda and baking powder.
• Then stir in raisins and set aside.
• Blend milk, molasses, oil and egg.
• Add to dry ingredients and stir JUST UNTIL MOISTENED.
• Spoon into greased muffin tins and bake for 15 minutes or until muffins pull away from sides of cups.

LOW-FAT BRAN MUFFINS

Steps:

• Mix all ingredients together and bake at 425 degrees for 17 minutes. I use the large muffin tins.

HIGH-FIBER BREAKFAST MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper or foil liners, or grease if not using liners.
• Combine oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, applesauce, egg whites, milk, brown sugar, oil, and vanilla in a large bowl. Mix until blended. Fold in raspberries, blueberries, and blackberries. Divide batter evenly into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.
• Let muffins cool for 5 minutes in the pan before transferring to a cooling rack.

LOW FAT BRAN MUFFINS

Steps:

• Mix dry ingredients in a lage bowl and make a well in the centre.
• Beat eggs and egg whites in a separate bowl and add all liquid ingredients.
• Add to dry mixture and mix well.
• Refrigerate overnight.
• Preheat oven to 400°.
• Stir batter well and fill regular muffin tins 2/3 full.
• Bake for 17-20 minutes.
• Batter will keep well in fridge at least one week.