48 low fat raisin bran muffins Recipes

  • Breakfast Bran Muffins
    quaker low fat honey bran muffin mix, water and
    3 More
    quaker low fat honey bran muffin mix, water, apple, chopped, baby carrots, chopped, golden raisin
    27 min, 5 ingredients
  • Low Fat Carrot Bran Muffins
    whole wheat flour and
    13 More
    whole wheat flour, all-bran cereal (such as all bran, bran flakes), raisins, brown sugar (i often add only 1/4 cup for breakfast muffins), cinnamon, baking powder, baking soda, egg, lightly beaten, skim milk , with, lemon juice (or 1 3/4 cup buttermilk), margarine, melted, unsweetened applesauce (or pumpkin, or just margarine), carrot, grated, orange , rind of, grated (optional, but recommended)
    35 min, 14 ingredients
  • Raisin Oatmeal Bran Muffins
    whole wheat flour, all-purpose flour, all-purpose flour and
    14 More
    whole wheat flour, all-purpose flour, all-purpose flour, splenda sugar substitute or 2 tbsp equal spoonful, salt, baking powder, cinnamon, unprocessed natural bran, quick-cooking oatmeal, low-fat buttermilk, low-fat buttermilk, apple juice concentrate, vegetable oil, egg whites, honey, golden raisins or 1/2 cup currants or 1/2 cup regular raisins, water
    30 min, 17 ingredients
  • Low Fat Bran Muffins
    boiling water, all-bran cereal, sugar, oil, egg and
    7 More
    boiling water, all-bran cereal, sugar, oil, egg, egg whites, buttermilk, all-purpose flour, bran flakes or 4 cups raisin bran cereal, baking soda, salt, dates , raisins, chopped prunes, apples (optional)
    1 hour 20 min, 12 ingredients
  • Tutti Frutti Bran Muffins
    raisin bran cereal or cinnamon cluster raisin bran and
    8 More
    raisin bran cereal or cinnamon cluster raisin bran, flour- white whole wheat for healthier, sugar or splenda for sugar free, baking soda, eggs or egg substitute, oil- i use light olive, buttermilk, i use low fat, mixed berries , thaw if frozen- not in juice, fresh berries ( raspberries or blueberries etc. or mixed )
    9 ingredients
  • Alan's Ultimate Bran Muffins
    whole wheat flour, wheat germ, wheat bran, oat bran and
    10 More
    whole wheat flour, wheat germ, wheat bran, oat bran, baking powder, baking soda, ground ginger, barley malt flour, vegetable oil, honey, reduced-fat milk, low-fat plain yogurt, eggs, beaten, raisins
    45 min, 14 ingredients
  • Mrs. M's Bran Muffins
    all-bran cereal (not flakes or buds) and
    10 More
    all-bran cereal (not flakes or buds), low-fat milk (don tsp use non fat milk), all-purpose flour, brown sugar (packed), baking powder, baking soda, vanilla, egg, vegetable oil, semi-sweet chocolate chips, golden raisin
    29 min, 11 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Delicious Healthy Low Fat Muffins
    wheat bran, oat bran, whole wheat flour, baking soda, salt and
    12 More
    wheat bran, oat bran, whole wheat flour, baking soda, salt, cinnamon, nutmeg, ginger, low-fat buttermilk (or regular non-fat milk, soy milk, almond milk), egg, ripe mashed banana (or 1/2 cup applesauce), vanilla, honey, oil (vegetable, canola, or safflower), shredded coconut (optional), dried currant (or raisins or cranberries, also optional), orange zest (optional)
    34 min, 17 ingredients
  • Low Fat Raisin Bran Muffins Low Fat Raisin Bran Muffins
    bran flakes, boiling water, unsweetened applesauce and
    9 More
    bran flakes, boiling water, unsweetened applesauce, molasses, sugar, eggs, buttermilk, whole wheat flour, baking soda, salt, vanilla, raisin bran cereal
    1 hour 10 min, 12 ingredients
  • Healthy and Low Fat Wheat Bran Muffins Healthy and Low Fat Wheat Bran Muffins
    skim milk, applesauce, egg whites and
    11 More
    skim milk, applesauce, egg whites, splenda sugar substitute, brown sugar, raisin bran cereal, wheat bran, whole wheat flour, baking powder, banana (mashed ), cinnamon, butter (melted ), brown sugar, cinnamon
    20 min, 14 ingredients
  • Low Fat Carrot Bran Muffin Low Fat Carrot Bran Muffin
    wheat bran, carrot, apple, egg whites, milk and
    4 More
    wheat bran, carrot, apple, egg whites, milk, whole wheat flour, baking soda, salt, raisins
    9 ingredients
  • Low Fat Microwave Bran Muffin Low Fat Microwave Bran Muffin
    egg white, wheat bran, splenda brown sugar blend and
    3 More
    egg white, wheat bran, splenda brown sugar blend, vanilla extract, unsweetened soy milk, raisins
    6 ingredients
  • Raisin Applesauce Bran Muffins Raisin Applesauce Bran Muffins
    shreds of wheat all-bran cereal (like all bran) and
    11 More
    shreds of wheat all-bran cereal (like all bran), unsweetened applesauce, low-fat buttermilk, brown sugar, egg substitute, vegetable oil, all-purpose flour, baking powder, salt, ground cinnamon, raisins
    35 min, 12 ingredients
  • Raisin Bran Muffins (Low fat) Raisin Bran Muffins (Low fat)
    oil, applesauce, brown sugar, molasses, egg whites and
    7 More
    oil, applesauce, brown sugar, molasses, egg whites, skim milk, flour, baking powder, baking soda, salt, raisins, natural bran
    30 min, 12 ingredients
  • Bran Muffins Bran Muffins
    all-bran cereal, boiling water, white sugar, brown sugar and
    11 More
    all-bran cereal, boiling water, white sugar, brown sugar, whole wheat flour, white flour, baking soda, salt, all-bran cereal, raisins, dried blueberries, cinnamon, ground flax seeds, eggs, low-fat milk
    23 min, 15 ingredients
  • Six Week Bran Muffins  Low Fat Low Sugar Six Week Bran Muffins Low Fat Low Sugar
    raisin bran cereal, flour and
    8 More
    raisin bran cereal, flour, brown sugar or 1/2 cup turbinado sugar, baking soda, salt, cinnamon, buttermilk, applesauce, eggs, beaten, vanilla
    35 min, 11 ingredients
  • Big Bunch Fruity Bran Muffins Big Bunch Fruity Bran Muffins
    all-bran cereal, raisins and
    15 More
    all-bran cereal, raisins, pitted dried dates, finely chopped, boiling water, all-purpose flour , plus, all-purpose flour, baking soda , plus, baking soda, salt, low-fat buttermilk (1.5%), eggs, orange marmalade spreadable fruit, unsweetened applesauce, granulated sugar, vegetable oil , plus, vegetable oil, vanilla extract
    55 min, 17 ingredients




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