Jessica's Favorite Muffins
Yield
1 batchPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
bran
|
|
| 1 | tablespoon |
baking powder
|
|
| ¼ | cup |
honey
|
|
| 1 | cup |
blueberries
|
|
| 2 | each |
bananas
|
|
| 1 ¼ | cups |
milk, skim
|
|
| 2 | each |
egg whites
|
*
|
| 2 | tablespoons |
light corn syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
bran
|
|
| 15 | ml |
baking powder
|
|
| 59 | ml |
honey
|
|
| 237 | ml |
blueberries
|
|
| 2 | each |
bananas
|
|
| 296 | ml |
milk, skim
|
|
| 2 | each |
egg whites
|
*
|
| 3E+1 | ml |
light corn syrup
|
|
Directions
Preheat oven to 425℉ (220℃).
Mix the dry ingredients in a large bowl. The blueberries too, it keeps them from staining the ingredients.
Mash the bananas in a separate bowl and mix the milk, egg whites, honey, and corn syrup together, then blend with the dry ingredients.
Line muffin pans with paper baking cups, and fill with batter.
Bake about 15 minutes.
