Ingredients for Low Fat Blueberry Cranberry Bran Muffins
- All Purpose Flour
- 2 teaspoons baking powder
- ½ cup sugar
- ½ teaspoon salt
- All Bran Cereal
- 1 large egg
- Skim Milk
- Vegetable Oil
- 1 cup fresh or frozen blueberries
- ½ cup fresh or frozen cranberries
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How to Make Low Fat Blueberry Cranberry Bran Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine 1 cup bran cereal and ½ cup milk. Let sit for 3-5 minutes to soften.
- Add 1 large egg and 2 tablespoons of oil to the softened bran mixture. Mix well.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ cup sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Gently fold in 1 cup fresh or frozen blueberries and ½ cup fresh or frozen cranberries.
- Fill each muffin liner about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
27g
Fat
4g
Carbs
8g