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Low-Fat Blueberry Bran Muffins

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Low-Fat Blueberry Bran Muffins recipe













Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber


1 ½ cups bran
1 cup milk
½ cup applesauce
1 large eggs
cup brown sugar
½ teaspoon vanilla extract
½ cup all-purpose flour
½ cup whole-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup blueberries


Preheat oven to 375℉ (190℃) F (190 degrees C).

Coat 12 muffin cups with cooking spray or paper muffins.

Combine wheat bran and milk, mix well and let stand for 10 minutes.

In a large bowl, add applesauce, egg, brown sugar, and vanilla and mix well.

Stir in bran mixture.

Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.

Stir into bran mixture until just blended, don't over mix.

Gently fold in blueberries.

Scoop into muffin cups evenly.

Bake for 15 to 20 minutes, or until tops spring back when lightly tapped.

Cool on a wire rack.

Keep in an air-tight container for up to 1 week, or freeze up to 1 month.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 7915% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 159mg 7%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 17%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 6%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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