No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (44g) Recipe makes 40 servings
Calories 65
Calories from Fat 3		(5%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 141mg		5%
Potassium 101mg		2%
Total Carbohydrate 15.8g		5%
	Dietary Fiber 3.1g	12%
	Sugars 5.1g
Protein 2.3g		4%
detailed view... how is this calculated?

Absolutely Delicious Bran Muffins

Recipe #60141 | 30 min | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: shannonA
Apr 18, 2003

I have tried several bran muffin recipes, and this is my all time favorite. They are low in fat, but you'd never know it by the way they taste! Bet you can't eat just one!

SERVES 40 , 40 large muffins (change servings and units)

Ingredients

3 cups Fiber One cereal (or All Bran)
1 cup boiling water
1 cup sugar
3/4 cup applesauce
1/2 cup egg substitute
2 1/2 cups whole wheat flour
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups skim milk, mixed with
2 tablespoons lemon juice

Directions

1
Pour boiling water over cereal and let stand.
2
Mix together remaining ingredients then add softened cereal.
3
Bake as many as you'd like in muffin tins sprayed with cooking spray.
4
Bake for 15-20 minutes at 400°F.
5
This recipe makes 40 large muffins, and the batter will keep in the refrigerator for up to three weeks, so you can have fresh, hot muffins anytime!
6
Enjoy!

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Mom's Simple Granola

Chicken Parmesan

Asian Inspired Coconut Crab Cakes

Spicy Macaroni and Cheese

Sweet Milk Dinner Rolls

Featured Reviews for This Recipe

From: flaminalpha

On Jul 9, 2009

YUMMY!!! I use foil muffin wrappers and sprayed them w/ Crisco no-stick spray with Pillsbury flour. They didn't stick at all, in fact, completely fell out! PERFECT!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #1317874

On Jul 7, 2009

I've made this recipe several times now, with a few variations; mostly just substituting Splenda for the sugar or half Splenda, half brown sugar. I've also done versions adding mashed banana or frozen blueberries. They always come out great, but... But I have two big questions. 1. Does anyone else have a problem with the paper muffin cups really sticking to the muffins? Maybe it's the lack of oil, but I have the hardest time peeling the paper off. And I've tried just spraying the tins directly and not using paper, but that's even worse. 2. Most importantly (to me), how accurate do you think the nutrition info is? I find it hard to believe one of these muffins is only 65 calories! Granted, I have never gotten 40 muffins out of the recipe. Usually I get only about 24 normal sized muffins. The recipe says 40 "large", but maybe they'd each have to be mini-muffins to be 65 calories. Meanwhile, I'll tell myself they're 65 each, so I can have two for breakfast!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: shimmerchk

On Nov 4, 2004

Wow! This is the best muffin recipe I have found for a delicious South Beach Diet legal breakfast! The muffins were moist and flavorful and just plain delicious. I substituted Splenda for the sugar and I added freshly grated nutmeg and cinnamon to spice it up. Like the other reviewer I added craisins as well. Unfortunately, we didn't like the craisins at all, this muffin certainly didn't need them as it stands quite nicely on its own. No worries though, we just picked out the craisins and enjoyed! Thank you for a great recipe, its definitely a keeper!

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Carol Ann #2

On Feb 18, 2005

Made this muffins with a few variations — used buttermilk in place of the soured milk. Added about 1 teaspoon of cinnamon and a pinch of nutmeg. Also substituted 1/4 cup brown sugar and 3/4 cup splenda for the sugar. Will think about adding some raisins next time. They baked up tall, moist and tender. Excellent recipe!!! Easy to make, keeps in the fridge so you can bake them whenever.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 9 reviews