Low-Fat Bran Muffins
This recipe, when compared to a full fat, full sugar version, has a 33% reduction in calories, a 35% reduction in fat, a 25% reduction in total carbohydrate and a 66% reduction in sugars.
1/4 cup unsweetened applesauce
1 large egg
1 1/2 cups buttermilk
3 tablespoons canola oil
2 teaspoons vanilla extract
1/8 teaspoon salt
1/4 cup nonfat dry milk
3/4 cup Splenda® Granular
1 cup wheat bran (also known as millers bran)
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 tablespoons flax seeds, ground
2 tablespoons dried currants (or raisins)
- Preheat oven to 350°F (175°C). Spray a muffin pan with nonstick spray or line muffin cups with paper liners.
- Mix applesauce, egg, buttermilk, oil, vanilla, salt, dry milk, and Splenda® Granular together in a large mixing bowl using a wire whisk. Stir until well blended. Add remaining wheat bran, flour, baking soda, and cinnamon. Stir well. Add remaining ingredients and stir until well mixed.
- Fill muffin cups with batter. Sprinkle tops with some bran flakes as a garnish, if desired.
- Bake in preheated oven 20 to 25 minutes. Muffins will spring back slightly to the touch when done. These muffins are best served warm.
Makes 12 muffins.
Tip: Try adding 1/4 cup sunflower seeds, or 1 cup blueberries or 1 cup raspberries, or 1 tablespoons grated orange zest to the batter for flavor variety.
Nutritional Information Per Serving (1/12 of recipe; 1 muffin): Total Calories 140, Calories from Fat 45, Total Fat 5 g, Saturated Fat 0.5 g, Cholesterol 25 mg, Sodium 230 mg, Total Carbohydrate 21 g, Dietary Fiber 3 g, Sugars 4 g, Protein 5 g.
Exchanges Per Serving: 1 1/2 starch, 1 fat.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.