Six Week Bran Muffin
{low fat and low sugar}
Use a large bowl to mix. The batter last 6 weeks in the refrigerator--so you can make fresh muffins, each day. It makes 48 muffins, but you can bake as many as you want and then store the batter. 1 (15 ounce) box of Raisin Bran Cereal
5 cups of flour
3 cups of Splenda granular
1/2 cup of brown sugar
2 tablespoons baking soda
2 teaspoons salt
4 teaspoons cinnamon
1 quart buttermilk
1 1/2 cups applesauce {natural with no added sugar}
4 eggs, beaten
4 teaspoons vanilla
Mix all dry ingredients.
Mix all wet ingredients.
Mix wet ingredients and dry ingredients together.
Bake at 350 degrees for 18-23 minutes. You may want to insert a toothpick to check and see if they are done.
Serving Size: 1 muffin.
106 Calories
1 gram of fat
1.5 grams of fiber
3.3 grams of protein
8 comments:
Sounds yummy! Can't wait to try them!
Sounds good! I've heard these are yummy!
Hey, Marci! These look good. I might throw in some craisins as well...we're on a craisin kick at our house...salads, oatmeal, etc!
So, how is the Shred with Jillian going? I want her abs!! But, she's not had any children...just remember that. Big difference.
Y'all have a great day!
Hugs,
Susan
Um, YUM! My problem is, even though they're lowfat I'd probably want to eat all 48 of them ... I'm assuming 4800 calories of muffins isn't a great idea. :) I MUST try these, what a great breakfast idea!
Thanks for the recipe!
Aunt Denise
They look yummy. If I'm not normally a bran muffin lover, do you think I would like them? I WANT to like bran muffins 'cause I need the fiber, but everytime I try one, I just can't get past the first bite!
Ooh! I am so excited that you posted this. I cant wait to try the recipe! Thanks :)
These are the best, better than any high calorie muffin I have ever eaten.
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