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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I was in the mood for muffins and adapted these to change the carb count. The orginal recipe is from the Pillsbury Complete Book of Baking. Ingredients:
2 cups whole all-bran cereal |
1 1/2 cups buttermilk |
1 cup chopped apple |
1/4 cup unsweetened apple juice |
1/2 cup oil |
2 eggs |
2 1/2 cups flour |
3/4 cup splenda granular |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1 teaspoon ginger |
1/4 teaspoon salt |
Directions:
1. Combine cereal and buttermilk. Let stand until cereal is softened (about 5 min.).
2. Add apples and juice, oil, and eggs. Blend well.
3. Stir in remaining ingredients and mix well.
4. Pour into muffin cups (either greased or with paper liners) (3/4 full) and bake in a 350ยบ oven 15 to 20 minutes.
5. Immediately remove from pan.
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