Low-fat Fruit & Bran Muffins

star rating (3) rate this recipe »
Recipe photo

Low-fat Fruit & Bran Muffins

star rating (3) rate this recipe »
Published prior to 2008

These low-fat, high-fiber muffins are good warm from the oven, or split and grilled using non-stick cooking spray. As with all low-fat baked goods, these muffins have a slight tendency towards rubberiness; but if you're into low-fat baking, you're used to that characteristic by now. Their flavor is delightful, and if you eat them warm (from the oven or grilled, as mentioned above), the texture is fine.

1/4 cup (2 ounces) hot water
2 tablespoons (1/2 ounce) whole or milled flax seeds
2 cups (4 1/2 to 5 3/4 ounces) 100% bran cereal (not flakes)
3/4 cup (6 ounces) milk (skim or 1%)
1 cup (8 ounces) unsweetened applesauce
1/2 cup (3 3/4 ounces) brown sugar
1/2 teaspoon salt
2 tablespoons (7/8 ounce) oil
1 large egg
1 1/2 cups (6 1/2 ounces) unbleached all-purpose flour
1 tablespoon baking powder
1/2 cup (2 3/4 ounces) raisins
1/2 cup (2 3/4 ounces) dried apricots, chopped
1/2 cup (1 1/2 ounces) shredded carrot (1 medium carrot)

Pour the hot water over the flax seeds. (If you're using whole flax seeds, whirl the mixture in a small grinder or food processor.)

Pour the bran cereal into a medium-sized mixing bowl; pour the flax mixture, milk and applesauce over the cereal. Let the mixture sit to absorb the liquid for several minutes.
Whisk in the brown sugar, salt, oil, and egg. In a separate bowl, whisk together the flour, baking powder and fruits. Gently mix these dry ingredients into the wet ingredients, stirring just until everything is well-combined.

Use a 1/4-cup measuring cup or muffin scoop to divide the batter evenly among 12 well-greased or paper-lined muffin cups; non-stick cooking spray works well here. The cups will be filled and slightly heaped above the rim of the muffin tin.

Bake the muffins in a preheated 400°F oven for 20 minutes, or until the middle of a muffin springs back when touched lightly with your finger. Let them cool for 5 minutes in the pan (this will make them easier to remove), then turn them out of the pan onto a rack to cool. Yield: 12 muffins.

Nutrition information per serving (1 muffin, 101g): 200 cal, 4g fat, 5g protein, 30g complex carbohydrates, 10g sugar, 5g dietary fiber, 18mg cholesterol, 324mg sodium, 364mg potassium, 270RE vitamin A, 6mg vitamin C, 3mg iron, 145mg calcium, 185mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 4, Spring 2001 issue.

Reviews

1
  • star rating 10/31/2014
  • Monica from New Windsor, NY
  • I've made these muffins several times, always with good results. They are moist and tasty, especially when I add a few drops of Fiori di Sicilia. I use the recipe that was printed in the Early Spring 2013 Baking Sheet, and that recipe states that bran flakes are fine to use, so that's what I've been using with no problems. I also usually get 13 or 14 muffins out of this recipe - an added bonus!
  • star rating 01/20/2012
  • carolwi from KAF Community
  • Awesome mouthfuls of fruit, just a great texture. I might have added a bit more apricots & raisins, didn't really measure. The bran pieces just dissolved, good thing I really was hoping not to see their worm like presence in the finished product! You can actually kind of pile the dough a bit higher than regular muffins, they didn't rise much or spill over the top. These will be great just to have on hand in the freezer. Great!--Carol
  • star rating 05/01/2010
  • Barbara P Baker from Phoenix, AZ
  • Hope my feedback will "count", as I used two ingredients not originally called for in the recipe. I added 1tsp. cinnamon since no spice was listed, and all those raisins and carrots just seemed to need cinnamon. And I also substituted 1/4C spelt flour for the same amount of white flour, mixing it with the raisins and chopped apricots with my fingers so that there weren't any big clumps of fruit in the muffins. The muffins were moist, flavorful, and not "rubbery" at all(I tried to be very careful not to over mix). The kind of bran cereal that I used was Nature's Path Organic Smart Bran, and I made sure to let that soak in all of the wet ingredients, stirring several times, while preparing the rest of the recipe. I used King Arthur's Organic All Purpose Flour, and many of the other ingredients were also organic. Will definitely make again!
    Everyone's feedback counts, Barbara! Thank you for sharing your tips. Elisabeth @ KAF
1