Low Fat Low Sugar Bran Muffins

February14

In our efforts to trim down and shape up before a spring vacation in Mexico, D and I have virtually given up bread (except when it is as stellar as the hot/crispy loaf that we had at The Keg last night). I have been on the look out for a low fat, low sugar bran muffin which I think that I have just about perfected. Then recently D inquired about whether I had ever come across a healthy cornmeal muffin. I love a challenge and found another great recipe.

In muffin recipes I completely cut out sugar by using a sugar substitute. Even though I don’t particularly enjoy a white sugar substitute, I am very inclined towards Sugar Twin’s Brown Sugar one. Both recipes call for a scant amount of sweetness anyway.

Low Fat Low Sugar Bran Muffins
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Ingredients
  • ¼ c dark brown sugar (or brown sugar substitute)
  • 1½ c bran
  • 1 t cinnamon
  • 1½ c whole wheat flour
  • 1½ t baking powder
  • 1½ t baking soda
  • ½ t salt
  • 2 eggs
  • 1½ c applesauce
  • 5 T non fat vanilla yoghurt
  • 1 t vanilla
  • ½ c raisins if desired
Instructions
  1. Preheat oven to 400 degrees.
  2. Line muffin tins (12).
  3. In a medium bowl mix together the brown sugar, bran and cinnamon.
  4. Add flour, baking powder, baking soda, salt. Mix well.
  5. In a separate bowl, beat the eggs, applesauce, yoghurt and vanilla together.
  6. Add wet ingredients to the dry and mix together.
  7. Add raisins if desired.
  8. Spoon batter into 12 muffin tins.
  9. Bake for 15-20 minutes.

Since I already had my tray of baking ingredients on the counter and the kitchen machine bowls were dirty, I thought that it would be efficient to make a second batch of muffins; this time the cornmeal ones. My recipe template only allows me to add one recipe per blog post, so I will have to do so separately.

Kath’s quote: “Give me liberty or a bran muffin!”- Colin Mochrie

TSR Watermark - 5582

Love never fails.

 

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