HIGH FIBRE AND LOW FAT BRAN MUFFINS (1.5 PTS)

Recipe Ingredients

2 1/2 cups	592ml	Wheat bran
1 1/2 cups	355ml	Orange juice, calcium fortified - ie: Minute Maid
1/4 cup	49g / 1.7oz	Dried prunes - (6) for prune butter
1/3 cup	65g / 2.3oz	Water - for prune butter
2		Egg whites
1/2 cup	80g / 2.8oz	Packed brown sugar
1/2 cup	80g / 2.8oz	Raisins
1 1/4 cups	78g / 2.8oz	Whole wheat flour
1/2 teaspoon	2.5ml	Baking soda
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Cinnamon
2 tablespoons	30ml	Wheat germ

Recipe Instructions

Preheat Oven to 400 degrees Spray Muffin Pan with quick spray of Pam or use

muffin paper liners. Puree prunes and water in blender to make prune

butter. Add orange juice and blend briefly so that it will be easy to pour

prune butter out of blender container. In a large mixing bowl, combine

wheat bran with orange juice/prune mixture, egg whites, sugar, and

raisins. Let stand for 10 minutes or so. In a separate bowl, combine

flour, soda, baking powder, cinnamon and wheat germ. Stir the dry

ingredients into bran/orange juice mixture. Blend until all dry

ingredients are moist. Fill 12 muffin tins with batter. Tins will be

very full. Bake at 400 degrees for 15 minutes.

Makes 12 large muffins.

Description:

"Low calorie, low fat, high fiber and calcium rich!"

Vicki's Notes: This recipe is great and so filling! I love eating these

muffins with a little Dannon Light Vanilla Yogurt spooned onto each

bite. They are great!

MC Formatted by: Vicki from S. California sent to [email protected]

Serving Ideas : I used King Arthur's 100% White Whole Wheat

NOTES : Per muffin: 148.9 cal, 0.9g (4.8%) fat, 8.6g fibre, 128mg sodium,

36.6g carbs, 4.8g protien

Per muffin: 1.5 points

Source:
Vicki from S. California sent to [email protected]

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