Ultra Low Fat All-Bran Muffins
"From the box, just with a bit less sugar. (The recipe calls for 1/2 cup, which makes them a little sweeter than I like a bran muffin to be.)"
photo by Anonymous
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 1 1⁄4 cups whole wheat flour
- 1⁄3 cup Splenda granular
- 1⁄2 teaspoon salt
- 1 tablespoon baking powder
- 2 cups all-bran cereal, with exta fiber
- 1 1⁄4 cups skim milk
- 2 egg whites
- 1⁄2 cup mashed banana
directions
- Stir together dry ingredients (except cereal), set aside.
- In large mixing bowl, combine cereal with milk.
- Let stand 5 minutes until cereal softens.
- Add egg whites and mashed banana, mix well.
- Add flour mixture, stirring only til moistened.
- Spoon into 12 muffin cups sprayed with Pam.
- Bake at 400 F for about 20 minutes or until golden brown.
Questions & Replies
-
Did anyone figure out the weight watcher points
Reviews
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I used splenda and unsweetened applesauce for the mashed banana and skim milk. I also added 2 tsp cinnamon and sprinkled a little splenda and more cinnamon on top. I haven't made very many muffins, but previous recipes yielded puny muffins. These are better sized - about 4 tbsp (1/4 cup) batter per regular 12-muffin tin. It's soft and yummy, although bland. Maybe an addition of an extract would help. I know next time, I'll use the full 1/2 cup splenda. Maybe it was also because I didn't use a banana. In any case, I love this muffin spread with fat free cottage cheese, cinnamon, and fresh fruit. I'll have it again this morning - I'm drooling over it. Thanks ;) -
I made these according to the recipe except I added cinnamon, vanilla extract and a whole smashed banana instead of 1/2. Baked at 375 for about 30 minutes. They came out with beautiful crispy tops and wonderful flavor. Definitely will make these again.
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Very good muffins nice and full. I use less then 1/3 of a cup splenda and I used 1/2 cup applesauce too. I baked them for 35 mins at 375. They're so moist. Thanks a lot I'll make these again.
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A nice, hearty muffin. I used one whole egg in place of the egg whites and 1/4 cup of canola oil in place of the banana. Excellent! -
I made these as directed except used regular all bran instead of the extra fiber variety. A fine plain bran muffin. Reasonable texture, not terribly exciting, but a good solid bran muffin.
Tweaks
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A nice, hearty muffin. I used one whole egg in place of the egg whites and 1/4 cup of canola oil in place of the banana. Excellent!
RECIPE SUBMITTED BY
I'm a freelance writer who writes a syndicated newspaper column, and LOVES to cook and experiment with traditional and non-food recipes! More about me at http://www.kitchencraftsnmore.net
