Rise and shine muffins
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | High fiber bran cereal; crushed |
| 1 | Egg | |
| ⅔ | cup | Skim milk |
| 2 | Egg whites | |
| ½ | cup | Crunchy peanut butter |
| 1¾ | cup | Whole wheat flour |
| 1 | cup | Coarsely grated apple |
| 1 | tablespoon | Baking powder |
| ½ | cup | Coarsely grated zucchini |
| 1 | tablespoon | Orange peel |
| ½ | cup | Coarsely grated carrots |
| 2 | teaspoons | Ground cinnamon |
| ⅔ | cup | Brown sugar |
| 1 | teaspoon | Lite salt |
| 1 | teaspoon | Maple extract |
| Cooking spray | ||
Directions
Preheat oven to 375°F. Mix the bran cereal and milk in a large bowl and let stand until softened. Fold in the peanut butter, apple, zucchini, carrots, brown sugar and maple extract until mixed. In a small bowl, beat the egg and egg whites and then fold into the bran mixture. In a medium bowl, combine the flour, baking powder, orange peel, cinnamon and salt. Add the dry ingredients to the bran mixture, but be careful not to over-mix. Spray the cups of a muffin pan with cooking spray. Divide the batter evenly among the muffin cups. Place a shallow pan of water on the bottom rack of the oven to prevent the muffins from drying. Place the muffins on the middle rack and bake for 20 to 25 minutes until golden brown. Remove from muffin pan and serve. Makes 12 servings of one muffin each.
Per serving: CALORIES 161 (20% from fat); PROTEIN 6g; FAT 4g (saturated 1g); CARBOHYDRATES 30g; FIBER 3g; CHOLESTEROL 23mg, SODIUM 221mg Posted to recipelu-digest Volume 01 Number 485 by Kara9718<Kara9718@...> on Jan 10, 1998