| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Shreds of whole bran cereal |
| 1 1/2 |
c |
Lowfat buttermilk* |
| 1 |
c |
Unsweetened applesauce |
| 1/2 |
c |
Oil |
| 4 |
|
Egg whites |
| 2 |
c |
All purpose flour |
| 1/2 |
c |
Whole wheat flour |
| 1 |
c |
Sugar |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Ginger |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Raisins |
INSTRUCTIONS
I have a muffin recipe which also happens to have 0 cholesterol and only 4
mg. of fat for 1 muffin. It comes from Pillsbury Classic Cookbook entitled
"Heart Healthy Recipes". The best part is you can keep it in the
refrigerator for a week and the whole recipe makes 30 muffins at once. Hope
it satisfies all you muffin lovers out there. Barb
In large bowl, combine cereal and buttermilk; let stand 5 minutes until
cereal is softened. Add applesauce, oil and egg whites, blend well. Lightly
spoon flour into measuring cup; level off. Stir in flour, whole wheat flour
and remaining ingredients; mix well. Batter can be baked immediately or
stored in tightly covered container in refrigerator for up to 1 week.
When ready to bake, heat oven to 400 degrees. Spray desired number of
muffin cups with nonstick cooking spray or line with paper baking cups.
Stir batter; fill spray-coated muffin cups 3/4 full. Sprinkle with sugar,
if desired. Bake at 400 degrees for 15 to 20 minutes until toothpick
inserted in center comes out clean. Makes 30 muffins.
*To substitute for buttermilk, use 4 1/2 tsp. vinegar or lemon juice plus
skim milk to make 1 1/2 cups.
Posted to TNT Recipes Digest by "David Cholka" <dbcholka@milwpc.com> on Mar
29, 1998
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