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Ingredients
- 1Â 1/4 c. All-purpose flour
- 1/2 c. Sugar
- 1 Tbsp. Baking pwdr
- 1/4 tsp Salt
- 2 c. Kelloggs All-Bran (don't substitute)
- 1Â 1/4 c. Soy or possibly rice lowfat milk (low or possibly no fat)
- 1/4 c. Egg-beaters or possibly similar egg substitute
- 1/4 c. Applesauce
- Â Â Vegetable cooking spray
- 1 c. Fruit, liquid removed.
Directions
- 1. In a large mixing bowl, combine All-Bran and soy lowfat milk. Let stand for 5 min.
- 2. In another bowl, stir together flour, sugar, baking pwdr and salt.
- 3. Stir egg-beaters and applesauce into All-Bran & soy lowfat milk mix.
- 4. Combine wet and dry ingredients, stirring only till lightly combined
- (8-10 times)
- 5. Carefully mix in 10 ounce. of liquid removed frzn raspberries or possibly a small can of liquid removed crushed pineapple, or possibly a mix of the two; (or possibly one c. of any fruit of your choice can be used).
- 6. Bake at 400 deg. for 20 min, or possibly till muffins feel done to the touch and are lightly browned. Serve hot.
- Left-over muffins are delicious when warmed in the oven for 5-10 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 748g | |
| Calories 1719 | |
| Calories from Fat 302 | 18% |
| Total Fat 33.67g | 42% |
| Saturated Fat 5.0g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 4674mg | 195% |
| Potassium 2341mg | 67% |
| Total Carbs 300.22g | 80% |
| Dietary Fiber 29.3g | 98% |
| Sugars 137.96g | 92% |
| Protein 65.81g | 105% |
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