Cereal Bran Muffins
Yield
12 servingsPrep
15 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-bran cereal
|
|
| 2 | each |
egg whites
|
*
|
| 1 ¼ | cups |
milk, skim
|
|
| 3 | tablespoons |
canola oil
|
|
| ½ | cup |
unbleached all-purpose flour
|
|
| ¾ | cup |
whole-wheat flour
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | tablespoon |
sugar
or less |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-bran cereal
|
|
| 2 | each |
egg whites
|
*
|
| 296 | ml |
milk, skim
|
|
| 45 | ml |
canola oil
|
|
| 118 | ml |
unbleached all-purpose flour
|
|
| 177 | ml |
whole-wheat flour
|
|
| 15 | ml |
baking powder
|
|
| 15 | ml |
sugar
or less |
|
Directions
Preheat oven to 400℉ (200℃).
Measure cereal and milk into mixing bowl.
Stir to combine. Add egg whites and oil.
Let stand one or two minutes to soften cereal.
Mix flours, baking powder and sugar.
Beat liquid-cereal mixture with wire whisk.
Add dry ingredients to cereal mixture, stirring only until combined.
Spoon batter gently into lightly oiled or paper-lined muffin tins.
Bake for 25 minutes.
