Title: Bran Muffins #2
Categories: Bread
Yield: 12 Servings

1 c Whole wheat flour
2/3 c Wheat bran
3 tb Oat bran
1/2 ts Baking powder
1/2 ts Baking soda
1 ts Ground cinnamon
1/2 c Low-fat buttermilk
1/2 c Egg substitute
1/2 c Brown rice syrup
2 tb Unsweetened pineapple
1/3 c Grated carrot
1 1/2 tb Canola oil
No-sugar added jam or jelly

Preheat oven to 375F. Place cupcake liners in 12 muffin cups. Combine all
dry ingredients in a medium-size bowl.

Combine all liquid ingredients except jam or jelly in another bowl. Mix
dry ingredients with liquid ingredients until combined.

Spoon one half of batter into muffin cups. Drop 1/4 teaspoon of jam or
jelly in each muffin cup. Spoon remaining batter over jam.

Bake about 25 minutes, until golden brown and a wooden pick inserted in
center comes out clean.

VARIATION: For those not diabetic or overweight, add golden raisins, carob
chips or diced green apple.

NUTRITIONAL BREAKDOWN (Per muffin):

Calories ................. 147

Protein .................. 5g

Carbohydrates ............ 28g

Fat ...................... 2g

Sodium ................... 85mg

Cholesterol................ tr

CHUCK.ZONTA@TOADHALL.COM

(CHUCK ZONTA)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.