| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
California |
Breads, Low-fat |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Bran flakes cereal |
| 1/2 |
c |
Apple juice |
| 3 |
tb |
Egg substitute; -OR- Egg |
| 1/2 |
c |
Non-fat milk |
| 6 |
oz |
Apple juice concentrate |
| 3 |
tb |
Vegetable oil |
| 1 |
lg |
Banana; mashed |
| 3/4 |
c |
California dried figs chopped finely |
| 2 |
tb |
Honey; -OR- Brown sugar, firmly packed |
| 1 1/2 |
c |
Flour; Oat flour, Whole Wheat or All-purpose |
| 1/2 |
c |
Oatmeal (rolled oats) |
| 1 |
ts |
Cinnamon |
| 1 1/2 |
ts |
Baking soda |
| 2 |
ts |
Baking powder |
INSTRUCTIONS
Combine your favorite bran flakes in a large bowl with apple juice.
Moisten the flakes evenly. Add the egg substitute, milk, apple juice
concentrate, oil, banana, figs and honey. Mix well. In a small bowl,
combine flour, oatmeal, cinnamon, baking soda and baking powder. Add to
bran mixture and mix well. Line a muffin tin with paper liners. Spoon
batter into paper-lined muffin cups. Bake at 350 F for 20 minutes or
until done.
Yield: 12 muffins
Each serving contains approximately:
Calories 199, Fat 4.43g, Dietary Fiber 5.34 g, Carbohydrates 39.1 g,
Protein 4.75 g, Sodium 221 mg, Cholesterol .214 mg
* Source: California Fig Advisory Board leaflet
* Typed for you by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip
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