These moist, fiber-rich muffins are a delicious way to greet the morning. When preparing the batter, stir the ingredients just until blended. If you overbeat, the muffins will come out tough and chewy. For added flavor and texture, you could toss 1 cup of raisins or currants into the batter (and add 1/2 fruit exchange per serving) if you wish.
Number of Servings: 12
Serving Size: 1 muffin
large egg, or 1/4 cup egg substitute - 1
sugar - 1/4 cup
milk, fat-free (skim) - 1 3/4 cup
margarine, melted - 1 1/2 tbsp
bran cereal (shredded type, not flakes) - 2 cups
all-purpose flour - 1 cup
baking powder - 1 tbsp
salt - 1/2 tsp
Preheat the oven to 400 degrees F. Prepare a 12-cup muffin tin with nonstick pan spray, or line the muffin cups with paper liners.
Beat the egg in a medium bowl. Add the sugar, milk, and margarine; beat well. Stir in the bran. Allow to stand 2 minutes for the bran to soften.
Sift the dry ingredients together into a small bowl; add to the bran mixture. Stir just until blended.
Divide the batter amoung the 12 muffins cups; each will be about 2/3 full.
Bake 20 to 25 mintues, until a toothpick inserted in the center of a muffin comes out clean.
Exchanges Per Serving
Amount per serving
Calories from Fat 21
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 18 mg
Sodium 322 mg
Total Carbohydrate 22 g
Dietary Fiber 4 g
Sugars 8 g
Protein 4 g