Low-Fat Blueberry Buttermilk Bran Muffins

Name: Low-Fat Blueberry Buttermilk Bran Muffins
Yield: 12
Cuisine: Fusion
Ingredients: bran flakes cereal; buttermilk; flour; baking powder; baking soda; salt; cinnamon; allspice; sugar; egg whites; applesauce; blueberries

Low-Fat Blueberry Buttermilk Bran Muffins

These low-fat and delicious snacks are perfect to serve at dinner parties or family gatherings.

Yield

12
servings

Prep

20
min

Cook

25
min

Ready

45
min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
1	cup	bran flakes cereal shredded
¾	cups	buttermilk low-fat
1 ¼	cup	all-purpose flour
1 ½	teaspoon	baking powder
1 ½	teaspoon	baking soda
1 ¼	teaspoon	salt
½	teaspoon	cinnamon ground
½	teaspoon	allspice	*
½	cup	sugar
2	large	egg whites or 1 large egg	*
¾	cup	applesauce natural, sugar-free
12	ounces	blueberries frozen

Ingredients

Amount	Measure	Ingredient	Features
237	ml	bran flakes cereal shredded
177	ml	buttermilk low-fat
296	ml	all-purpose flour
7.5	ml	baking powder
7.5	ml	baking soda
6.3	ml	salt
2.5	ml	cinnamon ground
2.5	ml	allspice	*
118	ml	sugar
2	each	egg whites or 1 large egg	*
177	ml	applesauce natural, sugar-free
346.8	ml/g	blueberries frozen

Directions

Spray a 12 muffin pan with nonstick cooking spray or line with paper baking cups. Set aside.

In a small bowl, combine bran cereal and buttermilk; allow to soak until cereal is soft.

In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, allspice and sugar; whisk until mixed thoroughly.

Stir together egg whites and applesauce; mix well. Stir blueberries into flour mixture. Add bran mixture and egg whites to flour, stirring to combine.

Spoon batter into prepared muffin pan, filling completely. (The muffins will lose volume as the blueberries thaw during baking.)

Bake in preheated 375℉ (190℃) oven 25 to 30 minutes. Remove from pan and let cool on a rack.