RCI-BR.003.0263.001
Low-fat Bran Muffins
Eating foods rich in bran became somewhat of a health craze in the late 1970s and early 1980s, with the massive promotion of bran cereals and granola.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- ½ cup
- ½ cup
- 2 tsp
- ½ tsp
- ½ tsp
- 100% bran2 cup
- 1¼ cup
- ⅓ cup
- 1 unit
- ½ cup
- ½ cup
Method
1
Preheat oven to 400°F (200°C) and line a muffin tin with paper liners.
2
Combine whole wheat flour, all-purpose flour, baking powder, baking soda, and cinnamon in a large mixing bowl. Whisk together until evenly distributed.
3
In a separate bowl, mix bran with skim milk and let sit for 2 minutes to soften the bran.
4
Add egg, brown sugar, and applesauce to the bran mixture. Stir until well combined.
5
Pour the wet ingredients into the flour mixture and stir until just combined—do not overmix, as this will result in tough muffins.
6
Fold dried cranberries into the batter gently using a spatula.
7
Divide batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
8
Bake at 400°F for 18–20 minutes, until a toothpick inserted into the center comes out clean.
20 minutes
9
Remove muffins from oven and allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.