| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Digest, Jan., Fatfree | 12 | Servings | |
INGREDIENTS
| 2 | c | All-Bran Extra Fiber |
| 1 1/4 | c | Orange Juice |
| 1/2 | c | Prune butter * |
| 1/2 | c | Brown Sugar |
| 2 | Egg Whites | |
| 4 | ts | Psyllium |
| 1/2 | c | Raisins |
| 1 1/4 | c | Whole Wheat Flour |
| 1/2 | ts | Baking Soda |
| 2 | ts | Baking Powder |
| 1 | ts | Cinnamon |
| 6 | Prunes (for prune butter) | |
| 1/3 | c | Water (for prune butter) |
| 2 | tb | Wheat Germ |
INSTRUCTIONS
Preheat Oven to 400 degrees Spray Muffin Pan with quick spray of Pam and add 1/2 teaspoon Wheat Germ to each muffin tin. Shake pan so bottom of each tin is covered. Puree prunes and water in blender to make prune butter. 1. Combine All-Bran Extra Fiber with Orange Juice, Egg Whites, Sugar, Psyllium, and raisins. Let stand for 10 minutes or so. 2. Combine Flour, soda, baking powder, and cinnamon. 3. Fold dry ingredients into All-Bran mixture. Blend until all dry ingredients are moist. 4. Fill 12 muffin tins with batter. Tins will be very full. 5. Bake at 400 degrees for 20 minutes. Each muffin contains approximately: 136 calories, 3gr. protein, 36 gr. carbohydrates, 104 mg. sodium, 8gr. fiber, and less than 1 gr. of fat. Pretty tasty muffins! Posted by Rose Geiger to the Fatfree Digest [Volume 14 Issue 30] Jan. 30, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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