51 low apple bran Recipes

all-purpose flour, whole wheat flour, oat bran (hot cereal), baking powder, baking soda, nutmeg, cinnamon, salt, sugar-free apple pie filling , apples chopped (half of a 20-oz can), apple juice, applesauce (1 4-oz container)

whole wheat flour, all-purpose flour, all-purpose flour, splenda sugar substitute or 2 tbsp equal spoonful, salt, baking powder, cinnamon, unprocessed natural bran, quick-cooking oatmeal, low-fat buttermilk, low-fat buttermilk, apple juice concentrate, vegetable oil, egg whites, honey, golden raisins or 1/2 cup currants or 1/2 cup regular raisins, water

natural bran , 100% natural (not all-bran), low-fat buttermilk (or 1 cup fat-free milk mixed with 1 tbsp of lemon juice), all-purpose flour, baking powder, baking soda, salt, vanilla, dried cranberries, egg, brown sugar, lightly packed, unsweetened apple butter

whole all-bran cereal (like all bran), boiling water, vegetable oil, brown sugar, honey, apple, grated, carrots, grated, eggs, low-fat buttermilk, whole wheat flour, baking soda, salt, oatmeal (regular or quick, not instant )

oat bran, white whole wheat flour or 1/2 cup whole wheat flour, baking powder, baking soda, eggs or 1/2 cup egg substitute, skim milk, molasses, unsweetened applesauce, brown sugar, chopped pecans (optional), chopped bananas or 3 -4 tbsp chopped apples or 2 -3 tbsp cranberries, ginger, cinnamon, allspice, ground nutmeg, orange rind

whole wheat flour, all-purpose flour, oat bran, cocoa powder, baking powder, baking soda, vanilla extract, salt, sugar-free cherry pie filling, applesauce, apple juice, sugar-free chocolate chips

low-fat buttermilk (may be 1 low - 0% fat yogurt plus skimmed milk to complete 1-1/2 cup), rolled oats (not refined or instant), whole wheat flour, oat bran or 1/2 cup natural bran, baking powder, baking soda, chopped prune (can mix with raisins, and even put more if you like sweeter), banana, very ripe well mashed (or about 100 g - 3 oz of unsweetened apple sauce, or pureed prunes), ground cinnamon, honey (n.b. those who wish a sweeter cake may add) (optional)

low-fat milk, maple syrup, egg whites, canola oil, grated tart apple, shredded carrot, protein powder, whole wheat flour, wheat bran, all-purpose flour, sugar, baking powder, baking soda, salt, ground cinnamon, nutmeg, allspice

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

rolled oats, brown sugar, unprocessed bran (optional), salad oil, honey, vanilla, chopped dried apples , apricots, peaches, pears, or prunes, dried cranberries or raisins, chopped crystallized ginger

skim milk (1 cup), greek yogurt (low fat natural ), honey, cinnamon (ground a pinch), rolled oats (1/4 cup), hazelnuts (chopped ), all-bran cereal (kellogg s all-bran original), pear (halved ), lemon (peeled ), apple (halved ), watermelon (peeled )

blueberries (i use 1 frozen bag of berries. make sure you defrost them, though), blackberry (also , 1 bag defrosted), apples, pureed with skins (i recommend fuji apples), eggs, apple pie spice, sugar substitute (i recommend splenda), coconut (unsweetened , from a health food store), oats (oatmeal, old-fashioned), almonds, ground to a meal, salt, apple pie spice (optional), flax seed meal, vanilla protein powder, oat bran, wheat bran, canola oil, milk

oat bran, uncooked, whole wheat flour, brown sugar, baking powder, salt, ground cinnamon, vanilla extract or 1 vanilla bean, skim milk or 1 1/2 cups low-fat milk, egg, honey or 1/4 cup molasses, vegetable oil, bananas, diced, apples, cored and diced

oat bran, brown sugar, baking powder, egg whites, buttermilk, molasses, apple, peeled, cored and grated, chopped dried apricot

all-purpose flour, natural wheat bran, baking powder, cinnamon, baking soda , salt and allspice, apple sauce, low-fat sour cream, egg, lightly packed brown sugar, canola oil, vanilla extract, chopped pecans, apple, cored, peeled and diced, divided

dry stuff ., whole wheat flour. hold out about 3 tbsp to adjust batter., wheat or oat bran., graham cracker & enough instant oats to make 1/2 cup when ground fine., salt ., cinnamon. > feel free to adjust to taste., nutmeg. > feel free to adjust to taste., baking powder ., baking soda ., milk , soured with the juice of 1 sour orange. or 2 tbsp lemon juice instead of the sour orange juice. but sour orange is much better tasting in this recipe, wet stuff, & all the other stuff that gets mixed with the wet stuff., sour cream ., apple sauce ., eggs ., butter ., dark brown sugar ., vanilla ., splenda. > more if you like them sweeter! splenda is the only artificial sweetener that will work here. the other stuff won tsp stand up to the heat. the other factor is; splenda is mostly maltodextrin, which is hygroscopic. it keeps the muffins moist and provides the texture that a cup of sugar would normally take care of., zest of the sour orange . or 1/2 a lemon, if you re using lemon instead of sour orange. but if you re not using sour orange, you are really missing out on flavor., diced apples .

low-fat margarine, apple juice, bran flakes (or other high fiber cereal), tofu, low-fat plain yogurt, gelatin powder, apple juice, fresh summer berries (strawberries, raspberries, red currants, blackberries) or 1 3/4 cups frozen mixed berries, red currant jelly

flax seed meal, oat bran, wheat bran, apple, small, seeded and diced, cinnamon , to taste, brown sugar , to taste, low-fat milk, walnuts, water