Lo-Cal Bran Muffins
Delicious low-calorie bran muffins with sweet raisins and a moist, tender crumb. Perfect for a healthy breakfast or snack, appealing to those seeking a nutritious treat.
Ingredients
Instructions
- In a large bowl, mix Raisin Bran cereal, flour, sugar, baking soda, and salt.
- Add eggs, buttermilk, and liquid Butter Buds; mix well until combined.
- Spray muffin tins with cooking spray or Pam.
- Fill muffin cups two-thirds full with batter.
- Bake at 400°F (200°C) for 15 to 20 minutes until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter muffin, consider reducing the sugar or using a sugar substitute suitable for baking. If you don't have buttermilk, make your own by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes. Adding chopped nuts or dried fruit can enhance flavor and texture. Keep an eye on baking time as ovens may vary.
Serving Suggestions
These muffins make a great breakfast on their own or can be served with a dollop of yogurt or a side of fresh fruit for a balanced meal. They pair beautifully with Penney'S Raspberry Cream Cheese Coffee Cake for a delightful brunch spread. For a savory touch, consider serving them alongside a light salad or as a side to soups.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually wrapped in plastic wrap and then in a freezer bag for up to 3 months. To reheat, microwave for 15-20 seconds or warm in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Lo-Cal Bran Muffins contains roughly 641 calories, with 8g protein, 58g carbohydrates, and 44g fat. It is an excellent source of iron (46% of the Daily Value) and dietary fiber (24% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 768mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the muffins may be denser. If using whole wheat flour, consider adding a bit more liquid or an extra egg to maintain moisture and texture.
What can I use instead of eggs for a vegan version?
For a vegan version, replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes). This will help bind the ingredients and maintain moisture.
Can I add nuts or other mix-ins to the batter?
Absolutely! Feel free to add up to 1 cup of chopped nuts, chocolate chips, or dried fruits like cranberries or apricots to the batter. This can enhance flavor and texture while adding nutritional benefits.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).