Six Week Bran Muffins Low Fat Low Sugar Food

SUPER YUMMY LOW FAT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees f.
• In a large bowl mix together flour, baking soda and cinnamon. Set aside.
• In another bowl mix together bran cereal, brown sugar and milk and let sit for 5 minute After you've let the cereal milk sugar mixture set
• add the applesauce and the egg, mix throughly.
• Mix the wet ingredients into dry, batter will be lumpy.
• Spoon into butter sprayed muffin pan.
• bake for 8 to 12 minute.

SIX WEEK REFRIGERATOR BRAN MUFFINS WITH NATURAL BRAN

Steps:

• Preheat oven to 425 F and prepare muffin pans.
• Measure the wheat bran into a large bowl and cover with boiling water. Stir and let sit.
• In another bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
• In a large bowl, cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Whisk in the molasses and buttermilk.
• Add flour mixture and stir gently until almost combined. Stir in wheat bran mixture and mix gently just until incorporated.
• Scoop into prepared muffin cups and bake at 425 F for 5 minutes. Reduce oven temperature to 375 F and bake for another 18-20 minutes, until muffin tops spring back lightly when touched.
• Cool in pan for 10 minutes then remove to a cooling rack.

SIX WEEK BRAN MUFFINS LOW FAT LOW SUGAR

Steps:

• Mix all dry ingredients.
• Mix all wet ingredients.
• Mix all wet and dry ingredients together.
• Bake at 350°F for about 18-23 minute till toothpick inserted comes out clean.

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.

SIX WEEK BRAN MUFFINS

Steps:

• In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.
• Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.
• Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.

6 WEEK BRAN MUFFINS

Steps:

• Mix all dry ingredients.
• Add eggs, oil, applesauce and buttermilk.
• Put in plastic container and cover.
• Fill muffin tin 2/3 full. Bake at 375 for 15-20 minute.
• **Can be stored in fridge for up to 6 weeks! DO NOT RESTIR.

LOW-FAT BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
• 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.

SIX-WEEK BRAN MUFFINS

Steps:

• In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.

LOW FAT APPLE BRAN MUFFINS

Steps:

• In a small bowl, combine bran and buttermilk. Set aside to soak for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin pan, or use paper liners.
• In a large bowl, mix together flour, brown sugar and baking soda. Stir in bran mixture and egg whites. Fold in grated apple. Divide batter into 12 muffin cups.
• Bake in preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes before removing from the pan.

APPLE WALNUT MUFFINS LOW FAT & LOW SUGAR VERSION

Steps:

• Heat oven to 400ºF. Grease 12 muffin tin cups or line with cupcake papers.
• In a large bowl, whisk together the flours, baking powder & soda, salt, cinnamon, oats, Splenda and walnuts.
• Thoroughly mix the egg, buttermilk, apple butter, oil & grated apple. Pour into dry ingredients and stir gently just till mixed. A few lumps are OK; overmixing will make the muffins tough.
• Divide the batter among the prepared muffin cups. Combine topping ingredients & scatter over muffin tops.
• Bake for 20 minutes or until a toothpick inserted in the center comes out clean. (They don't rise very much; that's okay.).
• Remove from oven & cool on a rack (if you're "muffin tipper", now's the time to do it ;-) for 10 minutes. Remove from pan & finish cooling on rack.

SIX WEEK BRAN MUFFINS

Steps:

• Combine cereals and Boiling Water.
• Let stand.
• In another bowl cream butter and sugars together.
• Add eggs and beat well.
• Mix in buttermilk.
• Add molasses if desired.
• Stir in cereal mixture.
• In another bowl, combine flour, soda, baking powder, salt and raisins.
• Mix thoroughly.
• Add dry mixture to batter.
• Stir just to combine.
• Cover tightly and store in Refrigerator.
• It will keep for up to six weeks.
• TO BAKE: Fill muffin cups 2/3 full and bake in a 400F oven for about twenty minutes. (I find that my muffins are always done before that, so I set my timer for about 14-15 minutes. Other ovens may be different though.).

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.