Fruit And Fiber Overload Muffins Recipe
Servings: 12
Ingredients
- 1 c. Grated apples
- 1/2 c. Mashed bananas
- 1/2 c. Liquid egg substitute
- 1 1/2 c. Lowfat buttermilk
- 1/2 c. Molasses
- 1/4 c. Vegetable oil
- 3 c. 100% Bran cereal
- 1 1/2 c. Whole wheat flour
- 1/3 c. Sugar
- 1 tsp Baking pwdr
- 2 tsp Baking soda
- 1 tsp Cinnamon
- 1 c. Blueberries or possibly cranberries
Directions
- Preheat oven to 375. Spray muffin tins. In medium bowl, combine egg substitute, buttermilk, molasses, oil, apple and bananas. Measure bran, flour, sugar, baking pwdr, baking soda and cinnamon into a large bowl.
- Stir with a fork till mixed; then make a well in the center. Pour in fruit mix, stirring just till combined. Stir in blueberries or possibly cranberries.
- Immediately spoon batter into prepared muffin c.. Bake at 375 till golden brown and tester inserted in center comes out clean (about 30 min).
- Remove from oven and let stand 5 min. Turn out onto cooling rack. Serve hot. Store in a sealed bag at room temperature for up to 2 days. For longer storage, chill or possibly freeze.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 12 servings | |
| Calories 234 | |
| Calories from Fat 54 | 23% |
| Total Fat 6.12g | 8% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.12g | |
| Cholesterol 1mg | 0% |
| Sodium 413mg | 17% |
| Potassium 439mg | 13% |
| Total Carbs 41.62g | 11% |
| Dietary Fiber 3.7g | 12% |
| Sugars 19.7g | 13% |
| Protein 5.93g | 9% |
