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Blueberry Bran Muffins (WW Friendly)




Source of Recipe


adapted from a recipe from the www






Recipe Introduction


These muffins are rather soft & dry when they first come out of the oven. Let them cool completely on a wire rack & then store them in an airtight container overnight. They will firm up and be very moist and full of flavor the next day.





List of Ingredients



• 1 large ripe banana, mashed
  
• 2 cups All Bran cereal
  
• 1 tsp vanilla
  
• 1 1/4 cup skim or 1% milk
  
• 1/4 cup liquid egg substitute
  
• 1 1/4 cup Reduced Fat Bisquick
  
• 1 1/2 tsp ground cinnamon
  
• 1 tsp ground ginger
  
• Pinch of kosher flake salt
  
• 1/3 cup dark brown sugar, packed
  
• 1 3/4 cup frozen blueberries
  






Instructions



1. Pre-heat oven to 400 degrees. Line a 12 cup muffin tin with paper cupcake liners.
   
2. In a larg bowl mix liquid ingredients and All Bran cereal. Stir so cereal is covered with the liquid and allow to stand five minutes.
   
3. Combine remaining ingredients except blueberries. Add dry ingredients to milk & cereal mixture. Use a fork to combine. Stir until dry ingredients are just mixed into the wet ingredients. Do not overmix. Gently stir in blueberries.
   
4. Fill each paper lined muffin cup almost to the top with the muffin mixture. These muffins don't rise like a baking powder muffin, so filling to the top is ok.
   
5. Bake 20 minutes or until a toothpick inserted into one of the center muffins comes out clean.
   
6. Turn out onto a wire rack to cool completely. Store in an airtight container.
   
7. Makes 12 muffins
   
8. 120 calories, 1 g total fat, 1.6 g dietary fiber (if made with original All Bran), 2 g protein, 20 g carbs