Super Low Fat Lower Carb Vegan Apple Raisin Wheat Bran Muffins Recipes

Steps:

• In food processor: dump the first five ingredients and blend until the ingredients are 'liquified'.
• Add the salt and baking powder and pulse to mix.
• Add the cinnamon, flour, wheat germ and raisins and pulse just until mixed.
• Spray an ice cream scoop with non-stick spray and use that to form the muffins.
• Bake 350 for about 23 minutes if you make 16 muffins, longer if you make 12 larger muffins.
• These freeze well.

Steps:

• In a small bowl, combine bran and buttermilk. Set aside to soak for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin pan, or use paper liners.
• In a large bowl, mix together flour, brown sugar and baking soda. Stir in bran mixture and egg whites. Fold in grated apple. Divide batter into 12 muffin cups.
• Bake in preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes before removing from the pan.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
• Mix together brown sugar, applesauce, canola oil, egg, vanilla extract, and salt in a large bowl.
• Mix flour, bran, flax, baking soda, and baking powder in a separate bowl. Add bran mixture to applesauce mixture. Add milk and stir until thoroughly combined. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 13 minutes.

Steps:

• Mash the banana in large bowl. Stir in cinnamon and milk, then oats, bran and raisins. (You may also add 1/3 of a skinned and grated apple if available, or ¼ cup applesauce for additional fiber and vitamins.) Let sit for about 15 minutes to soften cereal.
• Beat in the oil, then egg with spoon. If my banana is really ripe, I leave out the sugar or just add a bit to help with the rising of the muffin.
• Dump the dry ingredients into the bowl and stir in all at once, just until all is moisturized. If the mixture seems too stiff, add more milk, being careful not to over mix.
• Spoon into greased muffin tins or use liners. Bake at 350° for about 25 minutes or until a toothpick inserted in center comes out clean, or close to it. (not too sticky). Makes 10-12 muffins depending on the size of your bananas!
• *If you only use one banana and it's a small one, use about 1 cup white flour.

Steps:

• Combine cereal and milk; let stand 5 minutes. Stir in egg and margarine; add carrots, apple and raisins. Combine remaining ingredients in large bowl. Stir cereal mixture into dry ingredients, stirring just until moistened. Spoon batter into 12 large, greased or paper baking cup-lined muffin tins.
• Bake at 400ºF (200ºC) for 20 to 25 minutes or until golden brown. Cool in pan 5 minutes and then turn out onto rack to cool. 12 muffins.
• Canadian Living Test Kitchen.

Steps:

• Combine flours, baking soda and salt. Set aside.
• Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran. Add buttermilk, sugar, oil, eggs and remaining 2 cups wheat bran.
• Combine the bran mixture with flour mixture. Add raisins, pineapple and carrots. Stir until well blended.
• Preheat oven to 400ºF. Spoon butter into prepared muffin tins. Bake 15 to 20 minutes.
• The batter can be stored in the refrigerator in airtight container for 1 week. Bake the muffins at your convenience.

Steps:

• Preheat oven to 350°F.
• Line 12 muffin tins with paper liners.
• In large bowl, stir together flour, bran, sugar, baking soda, and salt.
• Stir remaining ingredients till gently mixed.
• Spoon into muffin cups and bake for 25 minutes or until toothpick comes out clean.
• Let cool completely.