Low-Fat Raisin Nut Bran Muffins
Delicious low-fat raisin nut bran muffins combining hearty cereal and natural sweetness, perfect for a healthy breakfast or snack option for all ages.
Ingredients
- 2 c. Raisin Nut Bran cereal ⓘ
- 1 c. skim milk ⓘ
- 3 Tbsp. applesauce ⓘ
- 2 oz. Egg Beaters ⓘ
- 1 1/4 c. all-purpose flour ⓘ
- 16 pkg. Equal brand sweetener
- 3 tsp. baking powder ⓘ
- 1/2 tsp. ground cinnamon ⓘ
- 1/4 tsp. salt ⓘ
- 1 c. warm water
- 3/4 c. sugar
- 3 Tbsp. instant potato flakes ⓘ
- 1/4 c. sugar ⓘ
- 1/2 c. oil ⓘ
Instructions
- Mix all the ingredients together until well combined.
- Grease muffin top and cover with wax paper.
- Let the mixture rise all day or night before baking.
Tips & Substitutions
For added flavor, consider mixing in some chopped nuts or dried fruits along with the Raisin Nut Bran. If you want to reduce sugar even further, use less than 3/4 cup of sugar or substitute with a natural sweetener like stevia. Ensure the muffin tops are greased well to prevent sticking and use muffin liners for easy serving.
Serving Suggestions
These muffins are perfect for breakfast or a snack and pair beautifully with a warm cup of Hot Chocolate Milk for a cozy treat. You can serve them alongside fresh fruit or yogurt for a balanced meal. They are also great as part of a brunch spread, complementing dishes like Dreamy Macaroni Entree.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and then placed in a freezer bag. To reheat, simply microwave for 15-20 seconds or warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Raisin Nut Bran Muffins contains roughly 1489 calories, with 11g protein, 91g carbohydrates, and 125g fat. It is an excellent source of dietary fiber (48% of the Daily Value), calcium (38% of the Daily Value), and vitamin C (33% of the Daily Value). Note that it is relatively high in sodium, at 2296mg per serving (100% 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 substitute the all-purpose flour with whole wheat flour?
Yes, you can substitute whole wheat flour for all-purpose flour to add more fiber and nutrients. However, keep in mind that this might alter the texture slightly, making the muffins denser. You may also want to increase the liquid slightly to compensate.
How can I make these muffins gluten-free?
To make these muffins gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum or add it separately to ensure the muffins rise properly. Check that all other ingredients, like baking powder, are gluten-free.
What can I add to enhance the flavor of these muffins?
You can enhance the flavor by adding vanilla extract or almond extract to the batter. Additionally, incorporating spices like nutmeg or adding a handful of chocolate chips can provide a delightful twist. Experimenting with different mix-ins can lead to unique variations.
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).