Applesauce, Bran, and Oatmeal Muffins

recipe
"This is a low-fat, high-fiber muffin that I modified from a basic muffin recipe. You can customize it to your own taste by adding nuts. These muffins freeze extremely well." --CL Reader

Yield:

1 dozen (serving size: 1 muffin)

Recipe from

Nutritional Information

Calories 169
Caloriesfromfat 13 %
Fat 2.4 g
Satfat 0.5 g
Monofat 0.7 g
Polyfat 0.9 g
Protein 4.1 g
Carbohydrate 34.9 g
Fiber 3.2 g
Cholesterol 19 mg
Iron 1.8 mg
Sodium 186 mg
Calcium 59 mg

Ingredients

1 1/4 cups all-purpose flour
1 cup quick-cooking oats
3/4 cup wheat bran
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
1 cup applesauce
1/2 cup fat-free milk
1 tablespoon vegetable oil
1 tablespoon light-colored corn syrup
1 large egg
Cooking spray

Preparation

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through salt) in a medium bowl. Stir in raisins; make a well in center of mixture. Combine applesauce and next 4 ingredients (applesauce through egg); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon the batter into 12 muffin cups coated with cooking spray. Bake at 375° for 18 minutes or until the muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Note: Before freezing, let the muffins cool completely on a wire rack. Store them in a heavy-duty zip-top plastic bag in your freezer for up to a month.

Note:

April 2000
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