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After-School Snack Muffins

 

Healthy snacking muffins for kids after school.
85

Yield

12

servings

Prep

10

min

Cook

25

min

Ready

35

min

Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

2 cups raisin bran cereal
*
½ cups water
boiling
¾ cups all-purpose flour
¾ cups whole-wheat flour
2 teaspoons baking powder
1 ½ teaspoons cinnamon
¼ teaspoons salt
¾ cups milk
½ cups carrots
shredded
cups brown sugar
*
¼ cups vegetable oil
1 each eggs
beaten

Directions

Preheat oven to 400℉ (200℃).

Place baking cups in muffin pan; set aside.

In a small bowl, combine cereal and water; set aside.

In a medium bowl, combine flours, baking powder, cinnamon and salt.

Add remaining ingredients to cereal mixture; mix well.

Add cereal mixture to flour mixture; stir just until dry ingredients are moistened.

Spoon batter into bake cups, filling ¾ full.

Bake 20 to 25 minutes.

Serve warm.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 10945% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 65mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 6%
Sugars g
Protein 6g
Vitamin A 19% Vitamin C 1%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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