Sugar Free Raisin Bran Muffins Recipes

Steps:

• In a large bowl mix flour, sugar, Splenda, dry milk, baking soda and salt.
• In a small bowl lightly beat eggs with Canola oil and Buttermilk
• Add to dry ingredients and mix just until all ingredients are moist.
• Fold in Raisin Bran and walnuts.
• Scoop into grease muffin tins
• Bake for 16 - 20 min at 350 degrees.
• Keep unused batter covered in fridge for up to 6 weeks (if you can!).

Steps:

• Mix and set aside the flour, baking powder, salt and sugar packets in large bowl.
• Place bran flakes in milk and set aside 2 minutes.
• Add egg and oil and beat well.
• Add flour mixture and stir only until combined.
• Add nuts and raisins or dates.
• Pour into 12 greased muffin tins.
• Bake at 400 degrees for 20 minutes.

Steps:

• Preheat oven to 400 degrees.
• Stir together flour, splenda, powdered milk, baking powder, baking soda, cinnamon, nutmeg, and salt in a small bowl. Set aside.
• In a large mixing bowl, combine bran cereal, oatmeal and skim milk. Cover bran and oatmeal with as much of the liquid as possible and let stand for about 5 minutes, or until most of the liquid is absorbed.
• Once bran is softened, add egg, oil, fruit and/or nut mixture, beat well. (You don't need an electric mixer, wooden spoon works fine) Add the flour mixture, stirring "only" until combined. DO NOT OVER MIX! Batter will be lumpy. Put even amounts of batter into 12 muffin tins that you coated with non-fat cooking spray.
• Bake at 400 for 20-25 minutes or until golden brown.

Steps:

• Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
• Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

Steps:

• In a large bowl combine flour, baking powder, soda and salt. Stir well. Push up around sides of bowl making well in cetner.
• In another bowl stir buttermilk with bran. Let stand 5 minutes.
• Add remining ingredients to bran mixture in order given. Beat with spoon until mixd. Pour into well in flour mixture and stir to moisten. Batter will be lumpy.
• Fill greased muffin cups 3/4 full.
• Bake at 375 for 20-25 minutes.
• Let stand 5 minutes.
• Remove from pan.

Steps:

• Beat together egg, oil, and applesauce. Add flour, baking soda, baking powder and spices; beat well. Stir in raisins.
• Spoon batter into oiled and floured muffin tins. Bake at 375 for 20-25 minutes or until firm to the touch and browned. Cool on wire rack.