This recipe for low fat muffins contains bran and blueberries. It's high fiber and good for you.
Trivia: According to Wikipedia, a low fat diet requires some dietary fat for good health. Fats supply energy and fatty acids, in addition to supplying fat-soluble vitamins like A, D, E, and K.
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Recipe for Low Fat Muffins with Blueberries and Bran
This recipe makes approximately twenty muffins.
Tip: Be sure the vegetable oil you use is recommended for baking and has a smoke point that meets the recommended baking temperature.
Tip #2: Buttermilk can be purchased in powder form, making it easy to mix just the amount you need. As an alternative, you can use the equivalent amount of sour milk. To sour milk, bring your milk to room temperature and add one tablespoon of vinegar per cup of milk.
3 cups natural bran
2 cups whole wheat flour
2 tablespoons ground flax seed (optional)
1/2 cup white sugar
1 tablespoon of baking powder
1 teaspoon of baking soda
1/3 cup vegetable oil
1/3 cup molasses
2 cups buttermilk
1 cup fresh or frozen blueberries
Preheat your oven to 375°F or 190°C.
Oil two 12-cup muffin pans, such as the Farberware Nonstick Bakeware 12-Cup Muffin Pan. You might want to use paper muffin cups as well.
Mix the dry ingredients together, including the sugar.
Beat the eggs. Combine them with the buttermilk, oil and molasses.
Add the wet ingredients to the bran mixture. Stir just to moisten. Do not overstir.
Fold in the blueberries.
Place the muffin batter into the muffin tins. Bake for approximately twenty-five minutes. The low fat muffins are done when they feel firm when touched.
These low fat muffins are rich in fiber and nutrients.