Low Fat Carrot Bran Muffins Recipes

SOFT & MOIST CARROT MUFFINS

Steps:

• Preheat oven to 375°F. Greased or line muffin tins.
• In a large bowl whisk together flour, baking powder, cinnamon, and salt.
• Whisk sugar, oil, and eggs in a separate bowl.
• Stir egg mixture into dry ingredients just until combined.
• Lightly fold in carrots, apples and raisins.
• Divide the mixture into prepared muffin tins
• Bake 25-29 minutes or until tops are golden and a toothpick comes out clean.

LOW FAT CARROT BRAN MUFFINS

Steps:

• Preheat oven to 400°F.
• In a medium bowl, combine flour, cereal, raisins (you may add the raisins in with the wet ingredients if you prefer), sugar, cinnamon, baking powder, and baking soda.
• In a large bowl, combine egg, milk, margarine, applesauce, carrot and orange rind.
• Add dry ingredients to wet ingredients and mix until just combined.
• Spoon into sprayed or lightly greased muffin tin (for 12 muffins) - Do NOT use paper muffin liners.
• Bake for 20 minutes, or until tops are firm to the touch, or when a toothpick inserted comes out clean.

CARROT BRAN MUFFINS

Steps:

• In a large bowl, combine the first seven ingredients. Combine the eggs, buttermilk, oil and molasses; stir into dry ingredients just until moistened. Fold in carrots and raisins. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CARROT BRAN MUFFINS

Steps:

• Preheat your oven to 350 °F. Line a 12 well muffin tray with paper liners or spray the wells with cooking spray. Set aside.
• Mix your bran with the milk in a bowl and let it sit while you prepare the remaining ingredients.
• In a large mixing bowl, combine all your dry ingredients and whisk them together.
• Add the wet ingredients to the bran mixture and combine well.
• Add the wet ingredients into the dry and combine until smooth and well mixed.
• Bake at 350 degrees until the tops spring back when touched, about 15-20 minutes depending on your oven.

LOW-FAT CARROT CAKE MUFFINS (THAT DON'T TASTE LOW-FAT!)

Steps:

• Set oven to 350 degrees.
• Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
• In a large bowl mix together first 7 ingredients.
• In a small bowl whisk together egg, oil, milk and vanilla.
• In a medium bowl mix the shredded carrots with the crushed pineapple.
• Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
• Add in the raisins and chopped nuts.
• Divide the mixture between the 12 muffin tins.
• Bake for about 20-25 minutes, or until the muffins test done.

EXTREME LOW FAT BUTTERMILK CARROT-BRAN MUFFINS

Steps:

• Set oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Generously spray 12 regular size muffin tins with non stick spray or line with paper liners.
• In a medium bowl combine the wheat bran with both flours, baking soda, salt and cinnamon, then mix in grated carrots (if you are adding in flax seed then add in with the flour mix).
• In another bowl using an electric mixer at medium speeed beat together buttermilk with sugar, applesauce, egg, oil and vanilla; beat for about 2-3 minutes.
• Make a well in the center of the flour mixture then pour in the buttermilk mixture and raisins; using a spatula stir JUST until combined (some small lumps are okay, do not overmix).
• Divide the batter equally between the muffin tins.
• Bake for about 20-22 minutes or until the muffins test done (do not over bake).
• Cool in the pan for about 10-12 minutes then remove to wire rack.
• Serve warm or room temperature.

LOW FAT BRAN MUFFINS

Steps:

• Mix dry ingredients in a lage bowl and make a well in the centre.
• Beat eggs and egg whites in a separate bowl and add all liquid ingredients.
• Add to dry mixture and mix well.
• Refrigerate overnight.
• Preheat oven to 400°.
• Stir batter well and fill regular muffin tins 2/3 full.
• Bake for 17-20 minutes.
• Batter will keep well in fridge at least one week.