Low fat apple bran muffins

    Low fat apple bran muffins

    Recipe photo: Low fat apple bran muffins
    6

    Low fat apple bran muffins

    (92)
    30min


    101 people made this

    About this recipe: Bran muffins, lightly sweetened with apples and dark brown sugar. Be careful with the milk, sometimes it can be too moist, but you'll just have to bake it for a longer period of time.

    Ingredients
    Serves: 12 

    • 75g (3 oz) wheat bran, such as Jordans
    • 225ml (8 fl oz) buttermilk
    • 100g (4 oz) plain flour
    • 4 tablespoons dark brown soft sugar
    • 1 teaspoon bicarbonate of soda
    • 2 egg whites
    • 1/2 apple, cored and grated

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a small bowl, combine bran and buttermilk. Set aside to soak for 10 minutes.
    2. Preheat oven to 180 C / Gas mark 4. Lightly grease muffin tin, or use paper muffin cups.
    3. In a large bowl, mix together flour, sugar and bicarbonate of soda. Stir in bran mixture and egg whites. Fold in grated apple. Divide batter into muffin cups.
    4. Bake in preheated oven for 15 to 20 minutes, or until a cocktail stick inserted into the centre comes out clean. Allow to cool for 5 minutes before removing from the pan.
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    Reviews & ratings
    Average global rating:
    (92)

    Reviews in English (85)

    by
    1

    I really liked this recipe. I added cinnamon, mixed spice and some vanilla essence after i had mixed everything together  -  27 Aug 2012

    by
    113

    For low fat muffins these are pretty good! I changed a couple of things. I added whole wheat flour instead of regular and added a tsp of cinnamon and a tsp of vanilla. They are NOT sweet, as Jenny already said, so if you want sweeter add more sugar. They end up being 1 point on the weight watchers plan...marvelous!!!  -  15 Jan 2003  (Review from Allrecipes US | Canada)

    by
    63

    This is an incredibly good recipe to be low fat!! I used a Braeburn apple and used half whole wheat flour, too, to get the maximum low glycemic benefit. I also always preheat my muffin oven to 500 degrees and then turn to the baking heat when I put them in. Particularly with the whole grain products, this gets them crisp while the leavening has made them fluffy and puffy. People who say this is dry or not sweet enough are probably overcooking them. Using applesauce or vinegar-milk in lieu of apple or buttermilk will also decrease the sweetness tremendously and cause them to be drier.  -  20 Nov 2007  (Review from Allrecipes US | Canada)

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