Low Fat High Fibre Bran Muffins

This recipe for low fat, high fibre bran muffins is an old recipe of my mom’s. This is a coarse textured muffin and not too sweet. Raisins are optional.

If you love muffins that make you think of cake, these low fat bran muffins are not for you. These muffins are for those who want to taste delicious wholesomeness in every bite. These are muffins for those who are deliberate about getting enough fibre and who appreciate the nutritious with the delicious.

Sometimes I wonder if people age into bran muffins or maybe they’re just more popular among the older set. I ate a lot of bran muffins during my university days because they were filling. I happen to love bran muffins and have a couple of other favourite recipes you might enjoy: Blueberry Bran Muffins and Buttermilk Bran Muffins.

About Wheat Bran

These muffins are made with wheat bran. Wheat bran is natural bran, not bran cereal. Also called bakers’ bran it lends these muffins a lovely light texture. Wheat bran resembles wheat germ in texture. Bran flakes and bran buds cereal will not work in this recipe. Find natural bran in the grocery store near rolled oats.

These muffins are for those who want to taste delicious wholesomeness in every bite.

A few tips for low fat bran muffins:

• The batter thickens quickly once you add the liquid mixture. That’s okay.
• Raisins are optional (dried currants are good too).
• This recipe works with molasses, maple syrup or honey, or a combination of natural sweeteners.
• The original recipe called for a little wheat germ but you can substitute ground flax.

This is an old recipe of my mom’s. She clipped it out of a magazine back in the 1960’s and she still makes them often (regularly, you might say). This is a coarse textured muffin and not too sweet.

Low Fat High Fibre Bran Muffins

Recipe by Bridget OlandCourse: Breakfast, SnacksCuisine: BakingDifficulty: Easy

Servings

10

Muffins

Prep time

15

minutes

Cooking time

18

minutes

Calories

198

kcal

Total time

33

minutes

This is a tasty, coarse textured muffin that isn’t too sweet.

Ingredients

• 1 ½ cups wheat bran*

• 1 cup whole wheat flour, spooned in

• ¼ cup wheat germ or ground flax

• ¼ tsp. salt

• 1 tsp. baking soda

• 1 large egg, room temperature

• 2 Tbsp. oil

• ½ cup molasses, honey or maple syrup

• ½ cup raisins or dried currants (optional)

• ¾ cup milk

Directions

• Preheat the oven to 400 F and prepare your muffin pan (grease well or add liners)
• Whisk together dry ingredients.
• In another bowl, whisk egg and oil.
• Stir in molasses then milk.
• Add wet to dry and stir lightly a few times.
• Add raisins and stir until almost combined.
• Spoon into prepared pan and bake for 18-20 minutes, until tops spring back lightly when touched.
• Let cool a few minutes before removing from pan.

Notes

• * Wheat bran is natural bran, not bran cereal. Bran flakes and bran buds cereal will not work in this recipe. Find natural bran in the grocery store near rolled oats.