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Moist Bran Muffins Recipe

"My husband requests these hearty bran muffins for breakfast, but they're also a super snack," writes Elizabeth Probelski of Port Washington, Wisconsin. "These muffins prove that low-fat food doesn't have to be boring."

This recipe is:

Quick

Diabetic Friendly

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Moist Bran Muffins Recipe

Prep: 15 min. + standing Bake: 15 min. + cooling

Yield: 18 Servings

15 15 30

Ingredients

2 cups All-Bran
1 cup fat-free plain yogurt
2/3 cup unsweetened applesauce
1/2 cup fat-free milk
1-1/2 cups all-purpose flour
1/3 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup egg substitute
2 tablespoons molasses
1 tablespoon canola oil
1 teaspoon vanilla extract

Directions

In a large bowl, combine the bran, yogurt, applesauce and milk; let stand for 5 minutes.
Meanwhile, in a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon and salt. In another bowl, combine the egg substitute, molasses, oil, vanilla and bran mixture. Stir into dry ingredients just until moistened.
Fill muffin cups coated with cooking spray two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: about 1-1/2 dozen.

Nutritional Analysis: 1 muffin equals 105 calories, 1 g fat (trace saturated fat), trace cholesterol, 158 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchange: 1-1/2 starch.

Originally published as Moist Bran Muffins in Taste of Home February/March 2001, p17

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Moist Bran Muffins

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(1-1) of 1 reviews

Reviewed on Feb. 25, 2011 by christyberry

These are good. They are quite dense and not too sweet. I think they would be great split with butter on them and eaten with soup and salad rather than as a snack.