| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Muffins |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Raisin bran |
| 1/2 |
c |
Flour |
| 1/2 |
c |
Wheat germ – or oat bran |
| 1/4 |
c |
Brown sugar |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Apple pie spice |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Grated lemon rind |
| 1 |
c |
Finely chopped apple |
| 2 |
|
Egg whites |
| 2/3 |
c |
Apple juice |
| 1/3 |
c |
Skim milk |
| 3 |
tb |
Oil |
INSTRUCTIONS
In a large bowl combine cereal, flour, wheat germ, brown sugar, baking
powder, seasonings and apple; set aside. In a small bowl combine egg
whites, apple juice, milk and oil. Mix well. Add liquid mixture to dry
ingredients; stirring just until moistened. Line muffin cups with paper
baking cups or spray bottoms only with cooking spray; fill 2/3 full. Bake
at 425 F. for 12 to 15 minutes.
per muffin: 119 Kcal 4.1g fat (0.5g sat fat) 29% CFF 210mg Na 1.8g fiber
(3.3g PRO/ 4.1g FAT/ 18.9g CHO)
NOTES : 1. FAT: Try using unsweetended applesauce, pureed prunes, or
drained yogurt in place of part or all of the oil. (with no oil, per
muffin: about 91 Kcal, 0.7g fat) 2. SODIUM: Using low-sodium baking powder
would save about 60mg Na per muffin. The salt is adding about 89mg Na to
each muffin.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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