LOW FAT (AND MOIST) BRAN MUFFINS. YES, BRAN!
I have been playing around with a bran muffin recipe I found awhile back and have now got it where I want it. Since applesauce is used in place of fat (butter, oil etc) these muffins are practically fat free! The recipe calls for whole wheat flour and yes, some white flour but I’ve found with ALL whole wheat, the muffins just don’t rise enough and are too dense. I throw in whatever I’ve got in my house; fruit, nuts, coconut, raisins, cranberries and/or chocolate chips (for a little bit of indulgence). I hope you like them as much as me!
1 1/2 cups bran (I’ve found works equally well with oat or wheat bran)
1 cup milk
1/2 cups applesauce (prefer unsweetened)
1 egg
2/3 packed brown sugar
1/2 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 cup whole wheat flour, 1/2 cup all purpose flour
1/2 tsp salt
Preheat oven to 375 degrees F.
Mix the bran and milk together in a small bowl and let sit for about 10 minutes.
Meanwhile mix the applesauce, egg, brown sugar and vanilla in a seperate bowl. Stir in the bran mixture until smooth.
In another bowl mix together the dry ingredients.
Stir in the wet bran mixture into the dry, careful not to over mix here.
Fold in whatever goodies you want to add and spoon into lightly oiled muffin tins. I found they stick to paper muffin liners so I spray my tins with Lite Pam.
Cook for 15-20 minutes…I check mine at 16 minutes!
