Six Week Bran Muffins Low Fat Low Sugar Recipes

SIX-WEEK BRAN MUFFINS

Steps:

• In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.

LOW FAT RAISIN BRAN MUFFINS

Steps:

• 1. In a large bowl, add boiling water to the 8 cups of whole bran cereal. Allow to Cool.
• 2. Mix applesauce, molasses, sugar, eggs, vanilla, and buttermilk . Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 8 cups of raisin bran cereal. Stir only until moistened.
• 3. Bake in a preheated 425 degree oven for 20 to 25 minutes.

SIX WEEK RAISIN BRAN MUFFINS

Steps:

• Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use.
• Store in a covered container and use as needed.
• Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.
• For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling.

SIX WEEK BRAN MUFFINS

Steps:

• Combine cereals and Boiling Water.
• Let stand.
• In another bowl cream butter and sugars together.
• Add eggs and beat well.
• Mix in buttermilk.
• Add molasses if desired.
• Stir in cereal mixture.
• In another bowl, combine flour, soda, baking powder, salt and raisins.
• Mix thoroughly.
• Add dry mixture to batter.
• Stir just to combine.
• Cover tightly and store in Refrigerator.
• It will keep for up to six weeks.
• TO BAKE: Fill muffin cups 2/3 full and bake in a 400F oven for about twenty minutes. (I find that my muffins are always done before that, so I set my timer for about 14-15 minutes. Other ovens may be different though.).

SUPER YUMMY LOW FAT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees f.
• In a large bowl mix together flour, baking soda and cinnamon. Set aside.
• In another bowl mix together bran cereal, brown sugar and milk and let sit for 5 minute After you've let the cereal milk sugar mixture set
• add the applesauce and the egg, mix throughly.
• Mix the wet ingredients into dry, batter will be lumpy.
• Spoon into butter sprayed muffin pan.
• bake for 8 to 12 minute.

MOM'S 6 WEEK BRAN MUFFINS

Steps:

• Dissolve baking soda into boiling water, set aside. Cream shortening and sugar, beat in eggs. Sift flour with salt, combine with creamed mixture. Blend in boiled water with baking soda, then buttermilk. Stir in both cereals, raisins and (optional) walnuts.
• Refrigerate uncooked dough for up to 6 weeks.
• Bake at 400 degrees for 20 minutes, or until knife inserted in center comes out clean.