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    Low-Fat Bran Muffins -- w


    Source of Recipe


    Splenda Magazine
    Low-Fat Bran Muffins
    Yield: 12 muffins

    1/4 c. applesauce
    1 egg
    1-1/2 c. low-fat buttermilk
    3 T. canola oil
    2 tsp. vanilla
    1/8 tsp. salt
    1/4 c. nonfat instant dry milk
    3/4 c. Splenda granulated

    1 c. wheat bran, �divided�
    1-1/2 all-purpose flour
    1-1/2 tsp. baking soda
    1 tsp. baking soda
    1 tsp. cinnamon

    2 T. flaxseeds
    2 T. dried currants � or � raisins

    Preheat oven to 350�. Oil of line muffin pans with paper baking cups. Bland the first 8 ingredients together in a large mixing bowl, using a wire whisk. Reserve 2 T. of wheat bran for topping. Add remaining wheat bran and next 4 ingredients to applesauce mixture; stir well. Mix in flaxseed and currants. Fill muffin cups with batter. Top each cup with sprinkle of wheat bran. Bake 20-25 minutes or until a wooden toothpick inserted near the center comes out clean.

    1 muffin equals: 150 calories�5 gm fat (trace saturated)�20 mg cholesterol�230 mg sodium�21 gm carbohydrate�3 gm fiber�4 gm sugars�5 gm protein +++EXC: 1-1/2 starch�1 fat +++WWP:3
 

 

 

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