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 350º. 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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