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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Consider this recipe when you're looking to bring a healthy addition to the breakfast table, suggests Suzanne McKinley from Lyons, Georgia. These wholesome not-too-sweet muffins have a golden brown crust. Ingredients:
1 cup king arthur unbleached all-purpose flour |
1 cup wheat or oat bran |
1/4 cup sugar |
3 teaspoons baking powder |
1/4 teaspoon salt |
1/4 cup egg substitute |
1 cup fat-free milk |
1/4 cup canola oil |
1 cup fresh or frozen unsweetened raspberries |
Directions:
1. In a large bowl, combine the flour, bran, sugar, baking powder and salt. In another bowl, beat egg substitute, milk and oil; stir into dry ingredients just until moistened. Gently fold in raspberries.
2. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Bake at 400° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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