Low Fat Orange Raisin Bran Bread Food

LOW-FAT ORANGE-RAISIN BRAN BREAD

Steps:

• Mix flour, sugar, baking powder and salt in large bowl. Beat egg in small bowl with wire whisk. Add milk, orange juice, orange zest and oil; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal and raisins.
• Pour into 9x5-inch loaf pan sprayed with cooking spray.
• Bake at 350°F for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.

RAISIN BRAN MUFFINS (LOW FAT)

Steps:

• Beat egg whites until firm peaks form and set aside.
• Combine oil, applesauce, brown sugar and molasses and beat until smooth.
• Sift together flour, salt, baking soda and baking powder and add alternately with milk to molasses mixture.
• Add bran and raisins and stir until moistened.
• Fold in beaten egg whites.
• Spoon into muffin pan sprayed with nonstick spray.
• Bake at 400 F for 15-20 minutes.

ORANGE-RAISIN BRAN MUFFINS

Steps:

• Stir all ingredients in bowl to mix well.
• Refrigerate overnight.
• Heat oven to 375.
• Grease 2" muffin tins or use paper fillers.
• Spoon batter into cups, filling each 2/3 full.
• Let batter stand 20-30 minutes until it reaches room temp.
• Bake 12-14 minutes until brown.
• This freezes well.

RAISIN ORANGE BREAD

Steps:

• In a bowl, combine 2 cups flour, sugar, orange zest, yeast, salt and ginger. In a saucepan, heat milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in raisins. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a floured surface; knead for 1 minute. Cover and let rest 15 minutes. Divide in half. Roll each portion into a 9x7-in. oval; fold in half lengthwise. Pinch edges to seal. Place in two greased 8x4-in. loaf pans. With a sharp knife, make three 1/4-in.-deep diagonal slashes across top of each loaf. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 45-50 minutes or until golden brown. Cover loosely with foil after 20 minutes to prevent over browning. Remove from pans to wire racks to cool. For glaze, combine the sugar, orange juice and butter until smooth. Stir in walnuts. Spread over loaves.

LOW FAT RAISIN BRAN MUFFINS

Steps:

• 1. In a large bowl, add boiling water to the 8 cups of whole bran cereal. Allow to Cool.
• 2. Mix applesauce, molasses, sugar, eggs, vanilla, and buttermilk . Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 8 cups of raisin bran cereal. Stir only until moistened.
• 3. Bake in a preheated 425 degree oven for 20 to 25 minutes.

LOW-FAT RAISIN BREAD

Steps:

• Preheat oven at 350.
• Prepare 2 bread pans with cooking spray and flour.
• In a mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
• In another mixing bowl, combine applesauce, raisins, lemon peel, milk, vanilla, and egg white.
• Mix dry ingredients with wet ingredients just until moistened.
• Pour batter into prepared pan (s).
• Bake for 1 hour.

LOW-FAT, HIGH FIBER ORANGE BRAN MUFFINS

Steps:

• Cut orange into pieces, remove seeds, leave peel on.
• Put in blender and puree along with orange juice.
• Add egg, butter and applesauce.
• Puree again.
• Combine dry ingredients, stir in contents of blender.
• Barely mix in blueberries.
• Spoon muffin cups 3/4 full.
• Bake at 375 for 17 minutes.

OAT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.
• Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes.
• Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.
• VARIATIONS: Add 1 cup plumped raisins, with a little bit of raisin water (approximately 2 tablespoons). Or, before baking, sprinkle mixture of sugar and cinnamon over the tops of the muffins. Or, add 1 teaspoon cinnamon or nutmeg to flour mixture.

RAISIN BRAN BREAD

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the raisins.

LOWER FAT RAISIN BRAN MUFFINS

Steps:

• Preheate oven to 400°F
• Spray 12 (2.5 inch) muffin cups with nonstick spray or use paper muffin cups.
• In a large bowl, stir together cereal, applesauce, egg, and water.
• Let stand 5 minutes, then stir to break up cereal.
• Add remaining ingredients; stir to combine.
• Divide evenly among muffin cups.
• Bake 15-20 minutes.
• Cool slightly, and remove from muffin cups.

LOW-FAT APPLE ORANGE OAT BRAN MUFFINS

Steps:

• In large bowl, combine flour, sugar, oat bran, baking powder and soda, salt and cinnamon.
• Combine buttermilk, egg, orange rind and juice in a separate bowl.
• Stir wet ingredients into dry ingredients, mixing just until moistened.
• Stir in apples and raisins.
• Spoon into greased muffin tins.
• Sprinkle with wheat germ.
• Bake at 400 for 18-20 minutes.