230 low low sugar bran Recipes

butter, at room temperature, sugar substitute (i recommend splenda), molasses, pumpkin pie spice, eggs, almonds, ground, oat bran, vanilla protein powder, baking soda, salt, oats (oatmeal, old fashioned), flax seed meal, raisins

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

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.

all-purpose flour (or 3 cups flour and eliminate the wheat germ and bran), toasted wheat germ (see above), natural bran (see above), sugar, baking powder, baking soda, salt, chilled stick margarine or 6 tbsp butter, chopped dried apricot, dried sweetened cranberries, low-fat buttermilk, grated orange rind, egg, egg white, sugar

bitter melons (melon), raw papayas, peeled, raw bananas, peeled, pumpkin, peeled, eggplants (aubergine), sized potato, peeled, ginger paste, panch phoron (equal part of black mustard, fennel, fenugreek, nigella seeds & cumin), cumin powder, poppy seed paste (optional), rice bran or 1 tbsp refined oil, sugar (optional), salt, water

bran buds, rolled oats, wheat bran, unsweetened cocoa, baking powder, low sodium salt, ground cinnamon, whey protein powder, almond extract, vanilla extract, splenda sugar blend for baking, unsweetened applesauce, egg beaters egg substitute, egg white, egg whites, lecithin granules, unsweetened chocolate chips, nonfat milk

bran buds, rolled oats, wheat bran, unsweetened cocoa, baking powder, low sodium salt, ground cinnamon, whey protein powder, almond extract, vanilla extract, splenda sugar blend for baking, unsweetened applesauce, egg beaters egg substitute, egg white, egg whites, lecithin granules, unsweetened chocolate chips, nonfat milk

low fat or non-fat milk (i use low fat buttermilk), eggs (or 2 and 2 egg whites), salt, sugar (do not use splenda or other artificial sweetener), olive oil, whole wheat flour, red mill 10 grain flour, rye flour, wheat germ, wheat bran, use any mixture of whole grain flours, total 4-1/2 cups), ground flax seed (optional), tblsp. vital wheat gluten, tblsp. yeast, dry roasted sunflower seeds (optional)

bran flakes, low-fat milk, whole wheat flour, all-purpose flour, baking soda, sugar, golden raisin, chopped walnuts, wheat germ, bananas, mashed, eggs, powdered sugar

bran flakes, crumbled, whole wheat flour , and, whole wheat flour, flour, sugar, baking powder, baking soda, cinnamon, salt, ground nutmeg, low-fat buttermilk, vegetable oil, egg white, vanilla extract, raspberry spreadable fruit (or jam)

sugar, reduced-calorie stick margarine, softened, orange flavoring, egg whites, carton lemon low-fat yogurt, all-purpose flour, oat bran, grated orange rind, baking soda, salt

sugar, vegetable oil, bananas, very ripe, vanilla, low-fat plain yogurt, orange zest, flax seed meal (optional), oat bran (optional), flour, baking powder, baking soda, salt, cinnamon, vinegar, raisins, dried cranberries, pecans, chopped

whole wheat flour (i use whole spelt), flour (i use spelt), oats, wheat bran (i use spelt bran), ground flax seeds, sugar (i use a substitute), baking powder, salt, low-fat milk, low-fat plain yogurt (plain ), unsweetened applesauce, vanilla extract

skim milk or 2 cups low-fat milk, scalded, vegetable oil, sugar (use any combination of honey, , brown , molasses or corn syrup), salt (optional), warm water , 105 to 110 degrees f, active dry yeast (2 envelopes), sugar, eggs, well-beaten, oats or 1 cup quick , rolled, bran flakes , unprocessed bran, whole grain wheat flour (any combination of whole wheat, rye, or buckwheat), unbleached white flour (approximate measure), butter, melted or 1 tbsp margarine

whole wheat flour (about 4 3/4 oz), granulated sugar, brown sugar, wheat germ , untoasted, wheat bran (or oat bran), baking soda, ground cinnamon, salt, quick-cooking oats, chopped pitted dates, raisins, dried cranberries, low-fat buttermilk, canola oil, vanilla extract, egg, lightly beaten, water, boiling

flax seed ( buy already ground as flaxseed meal ), oat bran, wheat bran, whole wheat flour, baking powder, baking soda, salt, dried cranberries (craisins), raisins, dark or light, chopped dates , optional, chopped walnuts , optional, applesauce, brown sugar , packed, cider vinegar, low fat milk, vegetable oil, whole seedless oranges, quartered, eggs

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