Lighter Bran Muffins

16 ingredients
8 steps

Ingredients

  • 1 egg
  • 2 egg whites
  • 34 cup non-fat soymilk
  • 2 tablespoons canola oil
  • 6 tablespoons unsweetened applesauce
  • 14 cup molasses
  • 14 cup brown sugar
  • 12 (1 g) packets Splenda sugar substitute (1/2 cup equivalent)
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 1 12 cups wheat bran
  • 1 12 cups all-purpose flour
  • 2 12 teaspoons baking powder
  • 34 teaspoon salt
  • 34 teaspoon baking soda
  • 1 cup blueberries (or other berries, fresh or frozen)

Directions

  1. 1
    Preheat oven to 375F; prepare muffin pans by spraying tin with fat-free non-stick spray (do not use paper liners as the muffins won't rise as much).
  2. 2
    In a large bowl, beat eggs; beat in milk, oil, applesauce, molasses, sugar, Splenda cinnamon and vanilla.
  3. 3
    Stir in bran; let stand for 5 minutes.
  4. 4
    In a small mixing bowl, combine flour, baking powder, salt and baking soda; stir in berries.
  5. 5
    Add to egg mixture, folding with a spatula just until combined; do not overmix.
  6. 6
    Spoon into paper-lined muffin cups, filling right to the top.
  7. 7
    Bake in preheated oven for approximately 22 minutes, or until muffins are firm to the touch; do not overbake or muffins will be dry and tough.
  8. 8
    Remove muffins from pan and cool on rack.

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