| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Muffins, Lowfat, Prodigy, Dec., Fatfree | 12 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1/3 | Cup sugar | |
| 1/4 | ts | Salt |
| 4 | ts | Baking powder |
| 1/4 | ts | Ginger |
| 1 | ts | Ground nutmeg |
| 1 1/2 | ts | Cinnamon |
| 3 1/2 | c | Kellogg's 40+ bran flakes ce |
| 2 | c | Skim milk |
| 3 | Egg whites | |
| 3 | tb | Vegetable oil |
| 1 1/2 | c | Fresh or frozen blueberries |
INSTRUCTIONS
Stir together flour, sugar, salt, baking powder and spices; set aside. In large mixing bowl, combine KELLOGG'S 40+ Bran Flakes cereal and milk. Let stand 2 minutes or until cereal is softened. Add egg whites and oil; beat well. Add dry ingredients, stirring only until combined. Gently stir in blueberries. Portion batter evenly into 12 lightly greased 2 1/2-inch muffin pan cups. Bake in 400 degree F. oven about 23 minutes or until light golden brown. Serve hot. Nutrition (per serving): 204 calories, Total Fat 4 g (17% of calories) Source: Kellogg Company Cooking Healthy : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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