Fruit and fiber overload muffins

Yield: 12 Servings

Measure Ingredient
1 cup Grated apples
½ cup Mashed bananas
½ cup Liquid egg substitute
1½ cup Lowfat buttermilk
½ cup Molasses
¼ cup Vegetable oil
3 cups 100% Bran cereal
1½ cup Whole wheat flour
⅓ cup Sugar
1 teaspoon Baking powder
2 teaspoons Baking soda
1 teaspoon Cinnamon
1 cup Blueberries or cranberries

Preheat oven to 375. Spray muffin tins. In medium bowl, combine egg substitute, buttermilk, molasses, oil, apple and bananas. Measure bran, flour, sugar, baking powder, baking soda and cinnamon into a large bowl.

Stir with a fork until mixed; then make a well in the center. Pour in fruit mixture, stirring just until combined. Stir in blueberries or cranberries.

Immediately spoon batter into prepared muffin cups. Bake at 375 until golden and tester inserted in center comes out clean (about 30 minutes).

Remove from oven and let stand 5 minutes. Turn out onto cooling rack. Serve warm. Store in a sealed bag at room temperature for up to 2 days. For longer storage, refrigerate or freeze.

Per Serving Calories 223 Calories from Fat 51 Percent Total Calories From: Fat 23% Protein 10% Carb. 67%

Nutrient Amount per % Daily Serving Value Total Fat 6 g 9% Saturated Fat 1 g 4% Cholesterol 1 mg 0% Sodium 331 mg 14% Total Carbohydrate 37 g 12% Dietary Fiber 1 g 5% Sugars 0 g Protein 6 g Vitamin A 13% Vitamin C 13% Calcium 0% Iron 26% Posted to Digest eat-lf.v097.n005 by Bunny Mama <BunnyMama@...> on Jan 6, 1998

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