Low-Fat Bran Muffins
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Makes: 12 "Texas-sized" muffins, or
24 regular-sized muffins
1/2 c. Sunsweet Lighter Bake
-or- prune puree (see note and recipe below)
3/4 c. brown sugar
3 large eggs
1/4 c. molasses
2 T. baking powder
1 t. baking soda
1/4 t. salt
1/4 t. nutmeg
1-1/2 c. whole-wheat flour
1-1/2 c. all-purpose flour
1-1/2 c. bran
1-1/2 c. skim milk
DO NOT preheat oven until directed (below).
In Mixing bowl, beat prune puree and sugar until smooth. Beat
in eggs and molasses and mix until light and fluffy.
Add remaining ingredients and fold in; be careful not to overmix.
Preheat your oven to 375 degrees Fahrenheit (325 for convection).
Refrigerate mixture while oven is preheating -- during this time
the leavening agents will cause it to become puffy and light.
Spray muffin tins with nonstick cooking spray. Using ice cream
scoop, fill muffin cups 2/3 full; bake 25-30 minutes or until
muffins test done.
NOTE: if you do not wish to make the prune mixture, unsweetened
applesauce may be substituted successfully; however, you may
need to adjust the amount of flour in the recipe slightly to
adjust the consistency.
VARIATION #1:
Instead of using skim milk, you may use low- or non-fat yogurt
(unsweetened).
VARIATION #2:
You may substitute some of the prune puree with overripe bananas.
Prune Puree
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1/4 c. water
1 c. dried, pitted prunes
In the large bowl of a food processor, puree the prunes and
water until completely smooth. Store in a sealed container
in the refrigerator until use.
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