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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Weight Watchers New Complete Cookbook. 3 points per serving. I tried these and really enjoyed them... lots of good stuff in them and you could use any jam you prefer. Ingredients:
2/3 cup bran flakes, crumbled |
1/4 cup whole wheat flour, and |
1 tablespoon whole wheat flour |
3 tablespoons flour |
1/4 cup sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon cinnamon |
1/4 teaspoon salt |
1 pinch ground nutmeg |
1/2 cup low-fat buttermilk |
2 tablespoons vegetable oil |
1 egg white |
1/2 teaspoon vanilla extract |
1/4 cup raspberry spreadable fruit (or jam) |
Directions:
1. Preheat oven to 350°F Spray a 6-cup muffin tin with nonstick cooking spray, then sprinkle lightly with flour.
2. In a medium bowl, combine the cereal, flours, sugar, baking powder, baking soda, cinnamon, salt & nutmeg.
3. In a small bowl, beat the buttermilk, oil, egg white & vanilla. Add to the cereal mixture; stir just until combined (do not overmix).
4. Spoon the batter into the cups, filling each about 2/3 full. Spoon jam evenly on each muffin, pressing it gently into the batter.
5. Bake about 25 min, until lighly golden & a toothpick inserted in muffin (not jam) comes out clean.
6. Cool in the pan on rack 10 min; remove them from the pan and cool completley on the rack.
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