Yield: 1 Servings
|2 cups||Shreds of whole bran cereal|
|1½ cup||Lowfat buttermilk*|
|1 cup||Unsweetened applesauce|
|4 \N||Egg whites|
|2 cups||All purpose flour|
|½ cup||Whole wheat flour|
|1 teaspoon||Baking powder|
|1 teaspoon||Baking soda|
I have a muffin recipe which also happens to have 0 cholesterol and only 4 mg. of fat for 1 muffin. It comes from Pillsbury Classic Cookbook entitled "Heart Healthy Recipes". The best part is you can keep it in the refrigerator for a week and the whole recipe makes 30 muffins at once. Hope it satisfies all you muffin lovers out there. Barb In large bowl, combine cereal and buttermilk; let stand 5 minutes until cereal is softened. Add applesauce, oil and egg whites, blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, whole wheat flour and remaining ingredients; mix well. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 1 week.
When ready to bake, heat oven to 400 degrees. Spray desired number of muffin cups with nonstick cooking spray or line with paper baking cups.
Stir batter; fill spray-coated muffin cups ¾ full. Sprinkle with sugar, if desired. Bake at 400 degrees for 15 to 20 minutes until toothpick inserted in center comes out clean. Makes 30 muffins.
*To substitute for buttermilk, use 4½ tsp. vinegar or lemon juice plus skim milk to make 1 ½ cups.
Posted to TNT Recipes Digest by "David Cholka" <dbcholka@...> on Mar 29, 1998