Low Fat Blueberry Bran Muffins

Name: Low Fat Blueberry Bran Muffins Recipe
Yield: 12
Ingredients: 1-1/4 cup Hodson Mill Unprocessed Wheat Bran; 1-1/4 cup Whole Wheat Flour; 3/4 cup skim milk; 1-1/2 tsp baking powder; 1-1/2 tsp baking soda; 1 tsp salt; 1 tsp cinnamon; 1 tsp allspice; 1/4 cup Splenda (or 12 packets); 3/4 cup unsweetened applesauce; 2 egg whites; 1 cup frozen blueberries

Number of Servings: 12

Ingredients

1-1/4 cup Hodson Mill Unprocessed Wheat Bran1-1/4 cup Whole Wheat Flour3/4 cup skim milk1-1/2 tsp baking powder1-1/2 tsp baking soda1 tsp salt1 tsp cinnamon1 tsp allspice1/4 cup Splenda (or 12 packets)3/4 cup unsweetened applesauce2 egg whites1 cup frozen blueberries

Directions

In a small bowl, combine wheat bran and skim milk; allow to soak until wheat bran is soft. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, allspice and sugar; whisk until mixed thoroughly. Stir together egg whites and applesauce; mix well. Stir blueberries into flour mixture. Add bran mixture and egg white to flour, stirring to combine. Spoon batter into prepared muffin tin, filling completely. (The muffins will lose volume as the blueberries thaw during baking.) Bake in a preheated 375-degree oven 25 to 30 minutes. Remove from pan and let cool.

Makes 12 muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user DEEGENTILE73.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 79.2
Total Fat: 0.5 g
Cholesterol: 0.3 mg
Sodium: 421.1 mg
Total Carbs: 18.3 g
Dietary Fiber: 5.2 g
Protein: 3.6 g

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