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    You are in: Home / Breakfast / Ultra Low Fat All-Bran Muffins Recipe
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    Ultra Low Fat All-Bran Muffins

    Average Rating:

    4 Total Reviews

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    • on January 11, 2010

      Very good muffins nice and full. I use less then 1/3 of a cup splenda and I used 1/2 cup applesauce too. I baked them for 35 mins at 375. They're so moist. Thanks a lot I'll make these again.

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    • on July 06, 2006

      A nice, hearty muffin. I used one whole egg in place of the egg whites and 1/4 cup of canola oil in place of the banana. Excellent!

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    • on October 01, 2004

      I made these as directed except used regular all bran instead of the extra fiber variety. A fine plain bran muffin. Reasonable texture, not terribly exciting, but a good solid bran muffin.

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    • on June 02, 2003

      I used splenda and unsweetened applesauce for the mashed banana and skim milk. I also added 2 tsp cinnamon and sprinkled a little splenda and more cinnamon on top. I haven't made very many muffins, but previous recipes yielded puny muffins. These are better sized - about 4 tbsp (1/4 cup) batter per regular 12-muffin tin. It's soft and yummy, although bland. Maybe an addition of an extract would help. I know next time, I'll use the full 1/2 cup splenda. Maybe it was also because I didn't use a banana. In any case, I love this muffin spread with fat free cottage cheese, cinnamon, and fresh fruit. I'll have it again this morning - I'm drooling over it. Thanks ;)

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    Nutritional Facts for Ultra Low Fat All-Bran Muffins

    Serving Size: 1 (64 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 90.6
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.1 g
    Cholesterol 0.5 mg
    Sodium 236.8 mg
    Total Carbohydrate 20.3 g
    Dietary Fiber 4.7 g
    Sugars 2.8 g
    Protein 4.7 g

    The following items or measurements are not included:

    Splenda granular

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