| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bread | 12 | Servings | |
INGREDIENTS
| 1 | c | Whole wheat flour |
| 2/3 | c | Wheat bran |
| 3 | tb | Oat bran |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1 | ts | Ground cinnamon |
| 1/2 | c | Low-fat buttermilk |
| 1/2 | c | Egg substitute |
| 1/2 | c | Brown rice syrup |
| 2 | tb | Unsweetened pineapple |
| 1/3 | c | Grated carrot |
| 1 1/2 | tb | Canola oil |
| No-sugar added jam or jelly |
INSTRUCTIONS
Preheat oven to 375F. Place cupcake liners in 12 muffin cups. Combine all dry ingredients in a medium-size bowl. Combine all liquid ingredients except jam or jelly in another bowl. Mix dry ingredients with liquid ingredients until combined. Spoon one half of batter into muffin cups. Drop 1/4 teaspoon of jam or jelly in each muffin cup. Spoon remaining batter over jam. Bake about 25 minutes, until golden brown and a wooden pick inserted in center comes out clean. VARIATION: For those not diabetic or overweight, add golden raisins, carob chips or diced green apple. NUTRITIONAL BREAKDOWN (Per muffin): Calories ................. 147 Protein .................. 5g Carbohydrates ............ 28g Fat ...................... 2g Sodium ................... 85mg Cholesterol................ tr CHUCK.ZONTA@TOADHALL.COM (CHUCK ZONTA) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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