Quaker oat bran muffins

Yield: 12 Servings

Measure Ingredient
2 cups Quaker Oat Bran Cereal
¼ cup Firmly packed Brown Sugar
2 teaspoons Baking Powder
½ teaspoon Salt (optional)
1 cup Skim or 2% lowfat Milk
2 \N Egg Whites, slightly beaten
¼ cup Honey or Molasses
2 tablespoons Vegetable Oil
\N 1 small),
\N \N Calories - 120
\N \N Carbohydrates - 19g
\N \N Protein - 4g
\N \N Fat - 3g
\N \N Sodium - 90 mg
\N \N Calcium - 80 mg
\N \N Cholesterol - 0 mg
\N \N Dietary Fiber - 2g

Heat oven to 425 degrees. Line 12 medium muffin cups with paper baking cups or spray bottoms only with vegetable oil cooking spray. Combine dry ingredients.

Add milk, egg whites, honey and oil; mix just until dry ingredients are moistened. Fill prepared muffin cups almost full; bake 15 to 17 minutes or until golden brown. 1 dozen

VARIATIONS: Add to batter any one of the following: Raisin Nut Muffins-¼ cup raisins and ¼ cup chopped nuts

Banana Nut Muffins-½ cup mashed banana (about 1 medium) and

¼ cup chopped nuts

Blueberry Muffins -½ cup fresh or frozen blueberries

Apple Cinnamon Muffins-½ cup chopped apple (about ¼ cup chopped nuts and 1

teaspoon cinnamon.

NOTE: To freeze, wrap muffins securely; store in freezer up to 3 months. To reheat frozen muffins in microwave oven, microwave at HIGH 25 to 30 seconds for each muffin.

NUTRITION INFORMATION: based on using the first ingredient listed and no optional ingredients: Each serving (1 muffin):

From Tony Burke, Cyberealm BBS Watertown, NY 315-786-1120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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