Barb graciously gave me permission to post this here for all of you to enjoy.
This muffin recipe happens to have 0 cholesterol and only 4 mg. of fat for
1 muffin. 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
* Exported from MasterCook *
Refrigerator Apple Bran Muffins
Recipe By : "Heart Healthy Recipes", Pillsbury Classic Cookbook
Serving Size : 30 Preparation Time :0:00
Categories : Bread Bakers Mailing List Bread/Muffins/Rolls
Fruits Hand Made
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 C Shredded Whole Bran Cereal
1 1/2 C Lowfat Buttermilk -- *
1 C Unsweetened Applesauce
1/2 C Oil
4 Egg Whites
2 C All-Purpose Flour
1/2 C Whole Wheat Flour
1 C Sugar
1 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Cinnamon
1 Tsp Ginger
1/4 Tsp Salt
1/2 C Raisins
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 3/4 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 4 1/2 tsp. vinegar or lemon juice plus
skim milk to make 1 1/2 cups.
Message From "David Cholka" <dbcholka@milwpc.com>
to The TNT Recipes List.
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Nutr. Assoc. : 2329 0 0 0 0 0 0 0 0 0 0 0 0 0