Dr. baker's fiber muffins

Yield: 12 Servings

Measure Ingredient
2 cups All-Bran Extra Fiber
1¼ cup Orange Juice
½ cup Prune butter *
½ cup Brown Sugar
2 \N Egg Whites
4 teaspoons Psyllium
½ cup Raisins
1¼ cup Whole Wheat Flour
½ teaspoon Baking Soda
2 teaspoons Baking Powder
1 teaspoon Cinnamon
6 \N Prunes (for prune butter)
⅓ cup Water (for prune butter)
2 tablespoons Wheat Germ

Preheat Oven to 400 degrees Spray Muffin Pan with quick spray of Pam and add ½ teaspoon Wheat Germ to each muffin tin. Shake pan so bottom of each tin is covered.

Puree prunes and water in blender to make prune butter.

1. Combine All-Bran Extra Fiber with Orange Juice, Egg Whites, Sugar, Psyllium, and raisins. Let stand for 10 minutes or so. 2. Combine Flour, soda, baking powder, and cinnamon. 3. Fold dry ingredients into All-Bran mixture. Blend until all dry ingredients are moist. 4.

Fill 12 muffin tins with batter. Tins will be very full. 5. Bake at 400 degrees for 20 minutes.

Each muffin contains approximately: 136 calories, 3gr. protein, 36 gr. carbohydrates, 104 mg. sodium, 8gr. fiber, and less than 1 gr. of fat.

Pretty tasty muffins!

Posted by Rose Geiger to the Fatfree Digest [Volume 14 Issue 30] Jan.

30, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

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