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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I like to put new ingredients into old family recipes. When I started eating soy for health reasons, I added soy milk and soy flour to this favorite muffin recipe. My family and friends can't tell the difference. -CL Reader Ingredients:
1 cup wheat bran |
1 cup mashed ripe banana |
2/3 cup soy milk |
1/4 cup packed brown sugar |
2 tablespoons prune baby food or prune butter (such as lekvar) |
1 large egg, lightly beaten |
1 1/4 cups all-purpose flour |
1/4 cup soy flour |
1/4 cup finely chopped pecans |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
cooking spray |
Directions:
1. Preheat oven to 375°.
2. Combine first 3 ingredients; let stand 5 minutes. Add sugar, baby food, and egg; mix well. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through salt) in a bowl; make a well in center of mixture. Add bran mixture to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
3. Note: This muffin has a dense texture.
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