Low-fat Bran Muffins
Low-fat Bran Muffins
Description
| Low-fat Bran Muffins | |
|---|---|
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Eating foods rich in bran became somewhat of a health craze in the late 1970s and early 1980s, with the massive promotion of bran cereals and granola. In the late 1980s, there was an oat bran craze with oat products in all shapes and sizes flooding the market claiming to lower blood cholesterol and fight heart disease. This phenomenon hit its maximum in 1989 and was short-lived, as studies in the early 1990s showed that oat bran only modestly reduced cholesterol. However, in 1997, the FDA stated that food with a lot of oat bran or rolled oats can carry a label claiming it may reduce the risk of heart disease, when combined with a low-fat diet. As of 2005, this still appears on many oatmeal packages.
Ingredients
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- 2 cup 100% bran
- 1¼ cup skim milk
- ⅓ cup firmly packed brown sugar
- 1 egg
- ½ cup applesauce
- ½ cup dried cranberries
Procedures
- Heat oven to 400°F.
- Mix flour, baking powder, baking soda and cinnamon in large bowl.
- Mix cereal, milk and sugar in another bowl; let stand 5 minutes.
- Stir in egg and applesauce.
- Add to flour mixture; stir just until moistened.
- (batter will be lumpy).
- Spoon batter into muffin pan lined with foil cups, filling each cup ⅔ full.
- Bake for 18 to 20 minutes or until browned.
- Makes 12
