| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
St. Louis |
Breads |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Shredded bran cereal |
| 3/4 |
c |
Low-fat buttermilk |
| 1 1/4 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Baking powder |
| 1 1/2 |
ts |
Baking soda |
| 1 1/4 |
ts |
Salt |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Allspice |
| 1/2 |
c |
Granulated sugar |
| 2 |
|
Egg whites |
| 3/4 |
c |
Natural sugar-free applesauc |
| 1 |
|
Frozen blueberries; (12-oz) |
INSTRUCTIONS
Recipe by: St. Louis Post-Dispatch 4/8/96 Spray 12 muffin tins with
nonstick cooking spray or line with paper baking cups. Set aside. In a
small bowl, combine bran cereal and buttermilk; allow to soak until cereal
is soft. In a large bowl, combine flour, baking powder, baking soda, salt,
cinnamon, allspice and sugar; whisk until mixed thoroughly. Stir together
egg whites and applesauce; mix well. Stir blueberries into flour mixture.
Add bran mixture and egg whites to flour, stirring to combine. Spoon batter
into prepared muffin tin, filling completely. (The muffins will lose volume
as the blueberries thaw during baking.) Bake in a preheated 375-degree oven
25 to 30 minutes. Remove from pan and let cool on a rack.
Yield: 12 muffins.
By Charlotte Balcomb Lane Knight-Ridder/Tribune News Service.
Posted to MM-Recipes Digest V4 #195 by "Gary Griffin"
<wanderergriff@worldnet.att.net> on Jul 28, 1997
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