| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | c | Shreds of whole bran cereal |
| 1 1/2 | c | Lowfat buttermilk* |
| 1 | c | Unsweetened applesauce |
| 1/2 | c | Oil |
| 4 | Egg whites | |
| 2 | c | All purpose flour |
| 1/2 | c | Whole wheat flour |
| 1 | c | Sugar |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | ts | Cinnamon |
| 1 | ts | Ginger |
| 1/4 | ts | Salt |
| 1/2 | c | Raisins |
INSTRUCTIONS
I have a muffin recipe which also happens to have 0 cholesterol and only 4 mg. of fat for 1 muffin. It comes from Pillsbury Classic Cookbook entitled "Heart Healthy Recipes". The best part is you can keep it in the refrigerator for a week and the whole recipe makes 30 muffins at once. Hope it satisfies all you muffin lovers out there. Barb In large bowl, combine cereal and buttermilk; let stand 5 minutes until cereal is softened. Add applesauce, oil and egg whites, blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, whole wheat flour and remaining ingredients; mix well. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 1 week. When ready to bake, heat oven to 400 degrees. Spray desired number of muffin cups with nonstick cooking spray or line with paper baking cups. Stir batter; fill spray-coated muffin cups 3/4 full. Sprinkle with sugar, if desired. Bake at 400 degrees for 15 to 20 minutes until toothpick inserted in center comes out clean. Makes 30 muffins. *To substitute for buttermilk, use 4 1/2 tsp. vinegar or lemon juice plus skim milk to make 1 1/2 cups. Posted to TNT Recipes Digest by "David Cholka" <dbcholka@milwpc.com> on Mar 29, 1998
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