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Low-fat Bran Muffins

Muffins made with bran, whole wheat flour, all-purpose flour, and dried cranberries.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Wheat and cinnamon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 537 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Low-fat Bran Muffins

Oven400°F
Time18 to 20 minutes

Ingredients

Directions

Prepare the batter

  1. Heat oven to 400°F.

  2. Mix flour, baking powder, baking soda and cinnamon in a large bowl.

  3. Mix bran, milk and sugar in another bowl; let stand 5 minutes.

  4. Stir in egg and applesauce.

  5. Add to flour mixture; stir just until moistened (batter will be lumpy).

Bake

  1. Spoon batter into a muffin pan lined with foil cups, filling each cup 2/3 full.

  2. Bake for 18 to 20 minutes or until browned.

Nutrition, whole recipe (rough)

799Calories
28 gProtein
15 gFat
138 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Cinnamon1 tsp ground (2.6g)6

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Wheat + cinnamontop 5% of all pairs
    Smell alikestrong
    Cooked together537 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Cinnamon + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Cinnamon + sugartop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

100% bran
Absorbs liquid and adds bulk and fiber-rich texture to the muffin crumb.
Applesauce
Provides moisture in place of fat, keeping the muffins tender.
Egg
Binds the batter and helps give the muffins structure as they set.
All-purpose flour
Forms the main structure of the muffins as gluten develops.
Baking powder
Releases gas during baking so the muffins rise.
Brown sugar
Adds sweetness and moisture, and helps the crust brown.

The step that matters

Stir the batter just until moistened. Overmixing once the flour is added develops gluten, which makes muffins tough and dense. A lumpy batter is expected and means the mixing is right.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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