Yield: 6 each
| Measure | Ingredient |
|---|---|
| ¼ cup | Wheat bran |
| 3 tablespoons | Boiling water |
| 2 larges | Egg whites or 1/4 cup cholesterol free egg prod |
| ¼ cup | Skim milk |
| 2 tablespoons | Brown sugar, packed |
| 2 tablespoons | Vegetable oil |
| 2 tablespoons | Honey |
| ⅔ cup | All-purpose flour |
| 1½ teaspoon | Baking powder |
| \N dash | Salt |
Heat oven to 400ø.
Spray bottoms of 6 medium muffin cups, 2½" x 1 ¼" with nonstick cooking spray, or line with paper baking cups.
Mix wheat bran and boiling water; reserve.
Beat milk, brown sugar, oil, honey and egg whites in medium bowl.
Stir in bran mixture and remaining ingredients just until flour is moistened (batter will be lumpy).
Divide batter evenly among muffin cups (cups will be about ¾ full).
Sprinkle with sugar if desired. Bake about 20 to 25 minutes or until golden brown. Immediately remove from pan.
NUTRITIONAL INFORMATION (1 MUFFIN): Calories 150 Protein 4% Protein, g 3 Vitamin A * Carbohydrate, g 23 Vitamin C * Fat, g 5 Thiamin 8% Unsaturated 4 Riboflavin 8% Saturated 1 Niacin 6% Dietary Fiber, g 1 Calcium 8% Cholesterol, mg 0 Iron 6% Sodium, mg 210
Potassium, mg 100
SOURCE: Betty Crocker's New Choices Cookbook