Perfect for a Sunday breakfast and convenient as a grab-and-go treat on weekday mornings,these muffins provide the type of high-response cost,high-yield carbohydrates we should all be eating more of: hearty whole-wheat flour,high-fiber bran cereal,and natural juice sweetners.
Ingredients for 12 muffins are; (1) 12 paper muffin-cup liners (2) 3/4 cup fat-free milk (3) 1/2 cup unsweetened frozen orange-juice concentrated,thawed (4) 2 tablespoon cranola oil (5) 1 teaspoon vanilla extract (6) 1 large egg,lightlybeaten,or 1/4 cup pasteurized egg substitute (7) 2 cups Raisin Bran cereal (8) 1 cup whole-wheat flour (9) Granulated sugar substitute equal to 2 tablespoons sugar (10) 1 tablespoon baking powder (11) 1 teaspoon ground cinnamon (12) 1/2 teaspoon salt
1. Position a rack in the center of the oven and preheat oven to 400F. Line a 12-cup muffin tin with the paper liners.
2. Whisk the milk,orange-juice concentrate,oil,vanilla,and egg or egg substitute in a medium bowl until uniform and set aside.
3. Mix the Raisin Bran,whole-wheat flour,sugar substitute,baking powder,cinnamon,and salt in a second bowl until uniform.
4. Pour the milk mixture into the dry ingredients and stir just until dry ingredients are moisture.Spoon enough batter into each muffin cup to fill it 2/3 full.
5. Bake until golden brown,about 18 to 20 minutes.A toothpick inserted into the center of one muffin should come out clean.Cool the muffins in the tin for 3 minutes,then serve immediately or transfer the muffins to a wire rack to cool completely.Store in an airtight container at room temperature for up to 3 days.
Ingredients for 12 muffins are; (1) 12 paper muffin-cup liners (2) 3/4 cup fat-free milk (3) 1/2 cup unsweetened frozen orange-juice concentrated,thawed (4) 2 tablespoon cranola oil (5) 1 teaspoon vanilla extract (6) 1 large egg,lightlybeaten,or 1/4 cup pasteurized egg substitute (7) 2 cups Raisin Bran cereal (8) 1 cup whole-wheat flour (9) Granulated sugar substitute equal to 2 tablespoons sugar (10) 1 tablespoon baking powder (11) 1 teaspoon ground cinnamon (12) 1/2 teaspoon salt
1. Position a rack in the center of the oven and preheat oven to 400F. Line a 12-cup muffin tin with the paper liners.
2. Whisk the milk,orange-juice concentrate,oil,vanilla,and egg or egg substitute in a medium bowl until uniform and set aside.
3. Mix the Raisin Bran,whole-wheat flour,sugar substitute,baking powder,cinnamon,and salt in a second bowl until uniform.
4. Pour the milk mixture into the dry ingredients and stir just until dry ingredients are moisture.Spoon enough batter into each muffin cup to fill it 2/3 full.
5. Bake until golden brown,about 18 to 20 minutes.A toothpick inserted into the center of one muffin should come out clean.Cool the muffins in the tin for 3 minutes,then serve immediately or transfer the muffins to a wire rack to cool completely.Store in an airtight container at room temperature for up to 3 days.
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