Low Fat Blueberry Cranberry Bran Muffins
photo by Mary Sunshine
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 cup sugar
- 1 pinch salt
- 1 1⁄2 cups all-bran cereal
- 1 egg
- 1 cup skim milk
- 1⁄4 cup vegetable oil
- 1 cup blueberries (fresh or frozen)
- 3⁄4 cup cranberries, halved (fresh or frozen)
directions
- Preheat oven to 400 degrees F.
- Line muffin tray with baking cups.
- Put bran cereal and milk in a bowl.
- Let sit for 3-5 minutes.
- Once cereal is softened add egg and oil.
- Mix well.
- Add flour, sugar, baking powder, and salt.
- Stir until combined.
- Add blueberries and cranberries.
- Put batter in muffin pan cups place in preheated oven and bake approximately 20 minutes or until golden.
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Reviews
-
These were fantastic! Why they don't have more reviews I don't know. I substituted All bran Buds in mine and it ended up giving the final product a nice bit of extra texture. I also used brown sugar instead of white, just because. My berries were frozen so the cooking time was at least 30-35 minutes. Thanks for a great recipe!
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This a wonderful low fat muffin. DH LOVED it and it even got me to eat breakfast which is rare! I used frozen blueberries and wasn't sure if they needed defrosting so I dumped them in straight from the freezer. The dough is pretty thick so this worked perfectly--the berries didn't crush since they were frozen. I also used Craisins. The muffins were even better after a few days since they absorbed moisture from the muffin.
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RECIPE SUBMITTED BY
peleegal
Canada
My husband and I live in Southwestern Ontario, Canada between the Cities of Toronto and Windsor.