Ingredients
-
2
-
3
-
5
-
1
-
1 1/2
-
3
-
3
-
2
-
2
-
2
-
-
-
-
-
Directions
Low Fat Bran Muffins,I was given this recipe by my sister-in-law who went to Weight Watchers. She advised that they were worth 1 point. I guess that all depends on the size we make the muffins. I make mine larger so I would think they would be 2 points. I find them quite tasty.,Great bran muffins! I made the following adjustments: 3 cups whole wheat flour, 1 cup white flour, and 1 cup soy flour (for added protein.) I think this may have caused them not to rise as much as the original recipe, but they turned out just fine. I just filled the muffin tins all the way full on the second batch to get the muffin tops to sprout 🙂
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Steps
|
1
Done
|
Mix Dry Ingredients in a Lage Bowl and Make a Well in the Centre. |
|
2
Done
|
Beat Eggs and Egg Whites in a Separate Bowl and Add All Liquid Ingredients. |
|
3
Done
|
Add to Dry Mixture and Mix Well. |
|
4
Done
|
Refrigerate Overnight. |
|
5
Done
|
Preheat Oven to 400. |
|
6
Done
|
Stir Batter Well and Fill Regular Muffin Tins 2/3 Full. |
|
7
Done
|
Bake For 17-20 Minutes. |
|
8
Done
|
Batter Will Keep Well in Fridge at Least One Week. |
