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Low Fat Carrot Bran Muffins

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Ingredients

Adjust Servings:
1 1/2 cups whole wheat flour
1 1/2 cups all-bran cereal (such as all bran, bran flakes)
2/3 cup raisins
1/3 cup brown sugar (i often add only 1/4 cup for breakfast muffins)
1 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 egg, lightly beaten
1 3/4 cups skim milk, with
2 teaspoons lemon juice (or 1 3/4 cup buttermilk)
2 tablespoons margarine, melted
2 tablespoons unsweetened applesauce (or pumpkin, or just margarine)
1 cup carrot, grated
1 orange, rind of, grated (optional, but recommended)

Nutritional information

161.9
Calories
28 g
Calories From Fat
3.1 g
Total Fat
0.6 g
Saturated Fat
18.3 mg
Cholesterol
213 mg
Sodium
32.6 g
Carbs
4.9 g
Dietary Fiber
12.4 g
Sugars
5.4 g
Protein
1137g
Serving Size

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Low Fat Carrot Bran Muffins

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    Cuisine:

    Yum delish, made these today, omitted the raisin cause I don't like them but added 1/2 cup of chopped walnuts, used the buttermilk and margarine and only 1/4 cup of brown sugar, followed all other ingredients and directions as noted, I really enjoyed them but didn't think my hubby would like them b/c he likes the sweet stuff (that's why he married me hahaha) but he really liked them and had two, not that these weren't sweet enough but I think someone with a sweet tooth may want to add the full1/3rd cup....will definitely be making these again.

    • 55 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Low Fat Carrot Bran Muffins, Wonderful carrot bran muffins that are low in fat, yet, I find, taste almost buttery They have a wonderful moist yet fluffy texture, and not too sweet delicious cinnamon flavour and aroma The batter is quite thin, which creates smooth domed muffin tops I have always made these with the soured milk instead of buttermilk And yes, there really is 1 tbsp cinnamon in this recipe, it is not a typo! NOTE: Do not use muffin liners with this recipe – they are too moist and delicate for them so the muffins will stick to the liner , Yum delish, made these today, omitted the raisin cause I don’t like them but added 1/2 cup of chopped walnuts, used the buttermilk and margarine and only 1/4 cup of brown sugar, followed all other ingredients and directions as noted, I really enjoyed them but didn’t think my hubby would like them b/c he likes the sweet stuff (that’s why he married me hahaha) but he really liked them and had two, not that these weren’t sweet enough but I think someone with a sweet tooth may want to add the full1/3rd cup will definitely be making these again , Great muffins I don’t normally like bran muffins but these are moist and flavorful Any variety of dried fruit works well with this recipe I recommend plumping the dried fruit in hot water for 15 mins before adding to the mixture It really makes the fruit come back to life and adds extra moisture


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    Steps

    1
    Done

    Preheat Oven to 400f.

    2
    Done

    in a Medium Bowl, Combine Flour, Cereal, Raisins (you May Add the Raisins in With the Wet Ingredients If You Prefer), Sugar, Cinnamon, Baking Powder, and Baking Soda.

    3
    Done

    in a Large Bowl, Combine Egg, Milk, Margarine, Applesauce, Carrot and Orange Rind.

    4
    Done

    Add Dry Ingredients to Wet Ingredients and Mix Until Just Combined.

    5
    Done

    Spoon Into Sprayed or Lightly Greased Muffin Tin (for 12 Muffins) - Do not Use Paper Muffin Liners.

    6
    Done

    Bake For 20 Minutes, or Until Tops Are Firm to the Touch, or When a Toothpick Inserted Comes Out Clean.

    Avatar Of Gabby Phillips

    Gabby Phillips

    Culinary chemist experimenting with flavors and textures to create unique dishes.

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