FIBER ONE BRAN MUFFINS RECIPES

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HIGH FIBER MUFFINS - KETOCONNECT - KETO RECIPES



High Fiber Muffins - KetoConnect - Keto Recipes image

Easy to make high fiber muffins for quick grab and go breakfasts!

Provided by Megha Barot

Categories     Side Dish

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 12

Number Of Ingredients 11

1 cup flax seed meal
1 cup oat fiber
8 tbsp Heavy Whipping Cream
4 large eggs
4 tbsp Butter
4 tbsp Low Carb Sugar Substitute
1 tsp Baking powder
1/2 tsp Baking Soda
2 tsp ground cinnamon
1/2 tsp vanilla extract
1/4 tsp Pink Himalayan Salt

Steps:

  • Combine dry ingredients and set aside.
  • In another bowl melt butter and add erythritol. Combine well.
  • Add eggs, heavy whipping cream and vanilla and combine.
  • Add dry ingredients to wet mixture and combine well. Dough will be thick and sticky in consistency.
  • Grease muffin tin or place cupcake papers into muffin tin and distribute the mixture evenly among 12 muffins.
  • Bake at 350 for 15 minutes. Use toothpick to test once done. Serve warm with butter and enjoy!

Nutrition Facts : Calories 130.5 kcal, CarbohydrateContent 15.4 g, ProteinContent 4 g, FatContent 11 g, FiberContent 14.7 g, ServingSize 1 serving

BRAN MUFFINS RECIPE - BETTYCROCKER.COM



Bran Muffins Recipe - BettyCrocker.com image

These hearty muffins freeze perfectly for up to three months. Use resealable plastic freezer bags or freezer containers.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 12

12 paper baking cups or cooking spray to grease pan
1 1/4 cups Fiber One™ cereal or 2 cups bran cereal flakes
1 1/3 cups milk
1/2 cup raisins, if desired
1/2 teaspoon vanilla
1/4 cup vegetable oil
1 large egg
1 1/4 cups all-purpose flour
1/2 cup packed brown sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon, if desired

Steps:

  • Heat the oven to 400°F. Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray.
  • Place cereal in a resealable food-storage plastic bag; seal the bag. Roll over cereal with a rolling pin or bottle, or press with bottom of small saucepan, to crush cereal into fine crumbs.
  • In a medium bowl, stir the crushed cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in the oil and egg with a fork.
  • In another medium bowl, stir the flour, brown sugar, baking powder, salt and cinnamon until well mixed. Stir flour mixture into cereal mixture just until flour is moistened (batter will be lumpy). Spoon the batter into the cups, dividing batter evenly.
  • Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack. If muffins were baked in a sprayed pan, leave in pan about 5 minutes, then remove from pan to a cooling rack. Serve warm if desired.

Nutrition Facts : Calories 170 , CarbohydrateContent 26 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 3 g, ProteinContent 3 g, SaturatedFatContent 1 g, ServingSize 1 Muffin, SodiumContent 210 mg, SugarContent 10 g, TransFatContent 0 g

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