INGREDIENTS

INSTRUCTIONS

If your New Year's resolutions include an effort to eat better in
1999, you're going to enjoy the month of January at Recipe-a-Day. The
Cook & Kitchen Staff are just over halfway through 31 days of
Recipe-a-Day~Light.
Today, we're going to learn to eat a little better by keeping
healthier snacks around for the post- breakfast hungries and the
after-school munchies. You'll find this tasty, textured muffin is a
great alternative snack, with each serving providing about 160
calories and 5 grams of fat.
Preheat the oven to 425-F degrees and lightly coat two 6-count muffin
tins with a non-stick cooking spray.
Spread the walnuts in a shallow baking pan and toast for about 5
minutes or until fragrant. Remove from the oven and let cool.
In a large mixing bowl, whisk together flour, bran cereal, baking
soda, cinnamon, and salt. Stir in the raisins and walnuts.
In a small mixing bowl, whisk together egg, applesauce, brown sugar,
and oil until smooth and thoroughly combined. Add the egg mixture to
the dry ingredients and stir to blend, being careful to not over-mix.
Divide the batter among the prepared muffin tins and bake for about 15
minutes, or until the top of a muffin springs back when touched
lightly. Loosen the edges of the muffins with a small kitchen knife
and turn them out onto a wire rack to cook.
Can store up to 3 days at room temperature, or refrigerate, wrapped,
for up to a week.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jan 16, 1999, converted by MM_Buster
v2.0l.

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