Kittencals Fat Free Bran Muffins Recipes

KITTENCAL'S FAT-FREE BRAN MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Generously coat 10 regular-size muffin tins with cooking spray or line with paper liners.
• In a small bowl mix the wheat bran with milk and yogurt; allow to stand for 12-15 minutes, stirring a few times.
• In a large bowl whisk the applesauce with egg, brown sugar and vanilla; mix in the bran mixture until thoroughly combined.
• In a small bowl combine the flour with baking soda, baking powder, salt and cinnamon (then if using mix in the blueberries) add the bran mixture to the dry mixture; using a small spatula fold gently just until combined (fold gently).
• Scoop into muffin tins filling almost full.
• Bake for 20-22 minutes or until muffins test done (these won't take long to bake so watch closely).

EXTREME LOW FAT BUTTERMILK CARROT-BRAN MUFFINS

Steps:

• Set oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Generously spray 12 regular size muffin tins with non stick spray or line with paper liners.
• In a medium bowl combine the wheat bran with both flours, baking soda, salt and cinnamon, then mix in grated carrots (if you are adding in flax seed then add in with the flour mix).
• In another bowl using an electric mixer at medium speeed beat together buttermilk with sugar, applesauce, egg, oil and vanilla; beat for about 2-3 minutes.
• Make a well in the center of the flour mixture then pour in the buttermilk mixture and raisins; using a spatula stir JUST until combined (some small lumps are okay, do not overmix).
• Divide the batter equally between the muffin tins.
• Bake for about 20-22 minutes or until the muffins test done (do not over bake).
• Cool in the pan for about 10-12 minutes then remove to wire rack.
• Serve warm or room temperature.

KITTENCAL'S 1-GRAM LOW FAT BANANA-BLUEBERRY MUFFINS

Steps:

• Set oven to 350 degrees.
• Grease or line 12 regular-size muffin tins with paper liners.
• In a large bowl mix together flour, baking powder, baking soda, salt cinnamon, nutmeg (if using) and blueberries.
• In another bowl beat banana, sour cream, sugar, egg and vanilla until just blended; stir into the dry blueberry mixture JUST until combined (do not over mix a few small lumps are fine!).
• Scoop/divide the mixture between the muffin tins.
• Bake for 15-20 minutes or until the muffins test done.
• *NOTE* for a double recipe; because of the large amount of baking powder prepare each recipe in two separate bowls, do not double one recipe into one bowl.

ULTRA LOW FAT ALL-BRAN MUFFINS

Steps:

• Stir together dry ingredients (except cereal), set aside.
• In large mixing bowl, combine cereal with milk.
• Let stand 5 minutes until cereal softens.
• Add egg whites and mashed banana, mix well.
• Add flour mixture, stirring only til moistened.
• Spoon into 12 muffin cups sprayed with Pam.
• Bake at 400 F for about 20 minutes or until golden brown.

SUGAR FREE RAISIN BRAN MUFFINS

Steps:

• Mix and set aside the flour, baking powder, salt and sugar packets in large bowl.
• Place bran flakes in milk and set aside 2 minutes.
• Add egg and oil and beat well.
• Add flour mixture and stir only until combined.
• Add nuts and raisins or dates.
• Pour into 12 greased muffin tins.
• Bake at 400 degrees for 20 minutes.

FAT-FREE/CHOLESTEROL-FREE BRAN MUFFINS

Steps:

• Set oven to 350 degrees F (set oven rack to second-lowest position).
• Line 12 regular size muffin tins with paper liners.
• In a medium bowl combine the buttermilk with wheat bran; allow to sit for 10 minutes.
• In a small bowl whisk together the egg whites with molasses, applesauce, mashed banana and vanilla; mix until well combined.
• In a medium bowl combine the flour with sugar, baking powder, salt and cinnamon.
• After the 10 minutes of sitting time add the egg mixture to the bran/buttermilk mixture; mix very well to combine, then add to the flour mixture; mix until just combined.
• Mix in raisins (if using).
• Divide into the muffin tins filling just over threee-quarters full.
• Bake for about 20-22 minutes or until muffins test done.

FEATHER LIGHT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Combine Nabisco 100% Bran and boiling water and let cool.
• Cream Crisco and sugar.
• Add eggs, buttermilk, flour, soda, and salt.
• Fold in Kellogg's All Bran.
• Fill muffin tins half full and bake 15 minutes.