Low Fat Blueberry Cranberry Bran Muffins Recipe

Name: Low Fat Blueberry Cranberry Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 cup sugar; 1 pinch salt; 1 1/2 cups all-bran cereal; 1 egg; 1 cup skim milk; 1/4 cup vegetable oil; 1 cup blueberries (fresh or frozen); 3/4 cup cranberries, halved (fresh or frozen)

Servings: persons

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 cup sugar
1 pinch salt
1 1/2 cups all-bran cereal
1 egg
1 cup skim milk
1/4 cup vegetable oil
1 cup blueberries (fresh or frozen)
3/4 cup cranberries, halved (fresh or frozen)

1
Preheat oven to 400 degrees F.
2
Line muffin tray with baking cups.
3
Put bran cereal and milk in a bowl.
4
Let sit for 3-5 minutes.
5
Once cereal is softened add egg and oil.
6
Mix well.
7
Add flour, sugar, baking powder, and salt.
8
Stir until combined.
9
Add blueberries and cranberries.
10
Put batter in muffin pan cups place in preheated oven and bake approximately 20 minutes or until golden.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 cup sugar, 1 pinch salt, and more.

Yes, Low Fat Blueberry Cranberry Bran Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low Fat Blueberry Cranberry Bran Muffins

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