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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Adapted from Eat Better America, we should all get a little more fiber in our diets. This is a good way to do that. Ingredients:
1 cup fiber one cereal, originial |
1/4 cup egg beaters egg substitute |
1/4 cup olive oil |
1 1/2 cups fat free french vanilla yogurt |
1 1/2 cups whole wheat flour |
1/3 cup brown sugar, packed |
1 1/4 teaspoons baking soda |
1/2 teaspoon salt |
1/2 cup raspberries or 1/2 cup blueberries, fresh or frozen |
Directions:
1. Heat oven to 400°F Place paper baking cup in each of 12 regular-size muffin cups, or grease bottom of each muffin cup with shortening. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2. In medium bowl, stir together egg whites, oil and yogurt. Add cereal, flour, brown sugar, baking soda and salt; stir just until dry ingredients are moistened. Gently stir in berries. Divide batter evenly among muffin cups, filling each 3/4 full.
3. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
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