Rise and Shine Muffins
These healthy bran muffins get their sweetness from dried apricots or prunes.
Serves: 12 Muffins
- 2 cups raisin bran cereal
- 1 1/4 cups skim or low-fat milk
- 3 tablespoons fat-free egg substitute, or 1 egg, lightly beaten
- 2 tablespoons walnut or vegetable oil
- 1 teaspoon vanilla extract
- 1 1/4 cups whole wheat pastry flour or unbleached flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/3 cup chopped dried apricots or prunes
- 1/4 cup hulled sunflower seeds (optional)
- Place the cereal and milk in a medium-sized bowl. Stir to mix well, and set aside for 10 minutes.
- Add the egg substitute or egg, oil, and vanilla extract to the cereal mixture. Stir to mix well, and set aside.
- Place the flour, sugar, baking powder, and cinnamon in a large bowl, and stir to mix well. Add the cereal mixture, and stir just until the dry ingredients are moistened. Fold in the apricots or prunes and, if desired, the sunflower seeds.
- Coat the bottoms only of muffin cups with nonstick cooking spray, and fill three-fourths full with the batter. Bake at 350°F for about 16 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Be careful not to overbake.
- Remove the muffin tins from the oven, and allow to sit for 5 minutes before removing the muffins. Serve warm or at room temperature, refrigerating any leftovers not eaten within 24 hours.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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