High Protein Bran Muffins Recipes

PROTEIN BRAN MUFFINS

Steps:

• Set oven to 375 degrees.
• Line or grease muffin cups.
• In a large bowl, combine first 7 ingredients.
• In another bowl beat together the egg whites, brown sugar, oil, milk and molasses.
• Stir in fruit (I will often add blueberries and rasberries as well).
• Add liquid ingredients to dry mixture; stir just ubtil moistened.
• Fill muffin cups.
• Top with crumble topping (optional) - include 3tbsp of brown sugar, flour and oats each + 2 tbs of soft butter).
• Bake for 18 to 23 mins, until tops spring back.

HIGH PROTEIN BRAN MUFFINS

Steps:

• Mix bran flakes, raisins and milk in a bowl.
• In another bowl, mix the flours, wheat germ, baking powder, nutmeg and salt.
• In a third bowl, beat the eggs, honey, oil and molasses until very well combined.
• Add the egg mixture to the bran flake mixture and mix well.
• Add the dry ingredients all at once and stir just enough to moisten (do not overmix).
• Put 3" paper muffin cups into muffin pans and fill 2/3 full with batter.
• Bake at 350F for 25 minutes or until done.

HI PROTEIN VANILLA BRAN MUFFINS

Steps:

• Combine all dry ingredients in bowl.
• Set aside.
• Combine wet ingredients together.
• Mix well.
• Mix dry ingredients into wet mixture.
• Pour into muffin cups.
• Bake at 350 for 25 minutes.

HIGH PROTEIN RAISIN BRAN MUFFINS

Steps:

• In a mixing bowl, stir together 100% ANY WHEY, flour, Splenda, baking powder, and salt.
• In large mixing bowl, combine cereal, oat bran, raisins, and milk.
• Let stand about 5 minutes or until cereal softens.
• Add egg substitute and vegetable oil; beat well.
• Add flour mixture, stirring only until combined.
• Portion batter evenly into six muffin pan cups coated with cooking spray.
• Bake at 400 for about 20 minutes or until lightly browned.

HIGH FIBER LOW CALORIE BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees. Spray muffin tins with Pam and set aside.
• Mix all dry ingredients, including raisins, in a large bowl.
• Blend egg whites, buttermilk, water, mashed banana and extracts in a medium bowl.
• Add wet ingredients to dry and stir until thoroughly combined. Fill each muffin tin 1/2 full.
• Bake 15 minutes. Let cool on a wire rack. Freeze leftovers and defrost as needed.