Post by JJ Judkins on Feb 28, 2006 0:44:20 GMT -6
* Exported from MasterCook *
Low Fat Bran Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:10
Categories : Breads, Muffins & Rolls Diabetic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup unsweetened applesauce
1 egg
1 1/2 cups low fat buttermilk
3 tablespoons canola oil
2 teaspoons vanilla extract
1/8 teaspoon salt
1/4 cup nonfat instant dry milk
3/4 cup Splenda Granular
1 cup wheat bran -- divided
1 1/2 cups all purpose flour
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 tablespoons flaxseed
2 tablespoons dried currants or raisins
Preheat oven to 350F. Oil or line muffin pans with paper baking cups.
Blend applesauce, egg, buttermilk, oil, vanilla, salt, nonfat dry
milk and Splenda together in large mixing bowl, using wire whisk.
Reserve 2 tablespoons wheat bran for topping. Add remaining wheat
bran, flour, baking soda and cinnamon to applesauce mixture; stir
well. Mix in flaxseeds and currants.
Fill muffin cups with batter. Top each cup with sprinkle of wheat
bran flakes. Bake 20-25 minutes or until toothpick inserted in center
comes out clean.
Prep time: 10 minutes
Bake time: 20-25 minutes
Makes 12 muffins
Nutritional information per muffin: cal 150, cal from fat 45,
total fat 5g, sat fat .5g, chol 20mg, sodium 135mg, carb 21g,
fiber 3g, sugars 4g, protein 5g
Exchanges per serving: 1 1/2 starch, 1 fat
Start to Finish Time:
"0:35"
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Per Serving (excluding unknown items): 51 Calories; 4g Fat (62.8% calories from fat); 1g Protein; 4g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 186mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat.
NOTES : Recipe imported by JJ on 022806
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0