Classic Bran Muffins

"I’ve made this recipe every week since finding it. This is a great recipe on its own, but I’ve found it a wonderful launch into my own creativity in healthful cooking. I’ve seldom used oil with this..." See more recipe. I substitute applesauce, pumpkin, cooked and pureed carrots, squash, and banana, in place of oil. I often add pumpkin pie spice with the squash, carrots, or pumpkin, or cinnamon with the applesauce. I always add flax seed, and use half whole wheat flour and half unbleached. I seldom use all the sugar. I’ve substituted molasses or honey for the sugar, or just cut it in half. I make this recipe so frequently; I now stock fat free buttermilk. I don’t like raisins, and find myself adding shredded carrots, dates, pecans, walnuts, carob chips, and coconut, whatever I have on hand. Thank you Janet, my family truly enjoys this versatile recipe."

"Absolutely wonderful! I did make a few adjustments like other posters did: 1/3 c apple sauce for the oil, 2 egg whites for the 1 egg, 1 tbsp lemon juice with skim milk for the buttermilk, and cinnamo..." See moren. I used post raisin bran for the bran (because it gets too soggy in milk; I was going to throw the box away) and picked out the raisins. These are very good and a great way to get a healthy dose of fiber."

"I substitued 1 cup fat free plain yogurt for the buttermilk; 1/3 cup unsweetened applesauce for the oil; 1/4 cup egg substitue for the egg; a mixture of 5 TBSP white Splenda and 2 1/2 TBSP Brown Splen..." See moreda for the brown sugar; 1 cup of whole wheat flour for the all-purpose flour; increased the vanilla to 1 tsp; used dried cranberries for the raisins and added 4 TBSP BeneFiber (you could use any of the fiber supplements). This lowered the calories to 93 and increased the fiber to 6 grams. My family loves them! (I tried using frozen blackberries but it made the muffins almost too moist. My kids liked them though.)"