low fat bran muffin recipe wanted

iVillage Member
Registered: 08-31-2003
low fat bran muffin recipe wanted
Sun, 08-31-2003 - 3:36pm
I love the muffins but hate the calories and fat.Got any good recipes? Thank You.
iVillage Member
Registered: 08-31-2003
Tue, 09-02-2003 - 9:51pm
Well Hi again. Thanks for the recipe. I had my husband teach me how to paste it in my folder. I don't know when I will get to it but I'll try and let you know how it turns out. Thanks Again!!!!!!! Jean
iVillage Member
Registered: 03-27-2003
Sun, 08-31-2003 - 6:34pm
Jean - - I found this from a search of Epicurious for Bran Muffins...this is what it said:


These bran muffins bake up moist and chewy. They're so good that my in-laws, Reed and Nancy, make a batch every couple of days for snacking. This is another recipe that shows how buttermilk works to tenderize and lighten many baked goods. Bran retains much of its natural oil and can quickly turn rancid, so always store it in the refrigerator or freezer. I like to use unprocessed sugar crystals (don't confuse this with brown sugar) to complement the bran's whole grain taste. Each muffin has over 2 grams of fiber.

Nonstick canola oil spray

1 cup unprocessed (miller's) wheat bran

2/3 cup unbleached all-purpose flour (spoon into a measuring cup and level top)

2/3 cup whole wheat flour (spoon into a measuring cup and level top)

1 1/4 teaspoons baking soda

1/8 teaspoon salt

1 1/4 cups low-fat buttermilk

1/2 cup raw sugar crystals (such as Sugar in the Raw) or granulated sugar

1/4 cup unsweetened applesauce

1 large egg

1 1/2 tablespoons canola oil

1 teaspoon vanilla extract

1. Position a rack in the center of the oven and preheat to 350°.

Lightly spray twelve 2 1/4 x 1 1/2-inch nonstick muffin cups with oil. 2. In a medium bowl, whisk the bran, flours, baking soda, and salt until well combined. Set aside.

3. In another medium bowl, using a handheld eletric mixer set at high speed, beat the buttermilk, sugar, applesauce, egg, oil and vanilla until frothy, about two minutes. Make a well in the center of the dry ingredients, and pour in the buttermilk mixture. Using a spoon, stir just until combined. Do not overmix.

4. Divide the batter equally among the prepared muffin cups. Bake unti the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.

Nutritional analysis:

Per muffin: About 123 calories (11 percent from protein, 70 percent from carbohydrates; 19 percent from fat), 4 grams protein, 23 grams carbohydrates, 3 grams fat (less than 1 gram saturated fat), 19 milligrams cholestrol, 140 milligrams sodium.

Makes 12 muffins

The Healthy Oven Baking Book

Sarah Phillips



That was it - - - the reviews were all pretty good. Oh, I just realized I should have posted this down in the Recipe folder.....don't tell Daisy I messed up!(lol)