| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Breads, Breakfast, Cyberealm, Low-fat |
6 |
Each |
INGREDIENTS
| 1/4 |
c |
Wheat bran |
| 3 |
T |
Boiling water |
| 2 |
|
Egg whites or 1/4 cup |
|
|
cholesterol free egg prod |
| 1/4 |
c |
Skim milk |
| 2 |
T |
Brown sugar, packed |
| 2 |
T |
Vegetable oil |
| 2 |
T |
Honey |
| 2/3 |
c |
All-purpose flour |
| 1 1/2 |
t |
Baking powder |
|
ds |
Salt |
| 5 |
|
Thiamin 8% Unsaturated 4 |
| 0 |
|
Iron : 6% Sodium, mg 210 |
INSTRUCTIONS
Heat oven to 400ø. Spray bottoms of 6 medium muffin cups, 2 1/2" x 1
1/4" with nonstick cooking spray, or line with paper baking cups. Mix
wheat bran and boiling water; reserve. Beat milk, brown sugar, oil,
honey and egg whites in medium bowl. Stir in bran mixture and
remaining ingredients just until flour is moistened (batter will be
lumpy). Divide batter evenly among muffin cups (cups will be about 3/4
full). Sprinkle with sugar if desired. Bake about 20 to 25 minutes or
until golden brown. Immediately remove from pan. NUTRITIONAL
INFORMATION (1 MUFFIN): Calories 150
Protein 4% Protein, g 3 Vitamin A *
Carbohydrate, g 23 Vitamin C * Fat, g
Riboflavin 8% Saturated 1 Niacin : 6%
Dietary Fiber, g 1 Calcium 8% Cholesterol, mg
Potassium, mg 100 SOURCE: Betty Crocker's New Choices
Cookbook From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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