1 box raisin bran cereal
2-1/2 cups sugar
5 cups unbleached flour
5 teaspoons baking soda
2-1/2 teaspoons salt
1/3 cup chopped and toasted walnuts
1 quart low-fat buttermilk
1 20-ounce can crushed pineapple, packed in juice, undrained
2 whole eggs
3 egg whites
1/2 cup olive oil
Pour cereal into a large bowl. Add sugar and stir. Sift flour, baking soda and salt into cereal. Add walnuts and stir.
In a separate large mixing bowl, mix buttermilk, pineapple, eggs, egg whites and oil. Stir until completely mixed, then pour into dry mixture and stir completely.
Bake in sprayed muffin tins, filling each cup 2/3 full. Bake at 350 degrees for 25 to 30 minutes, or until toothpick inserted in center of muffin comes out clean.
Note: The batter can be refrigerated for up to six weeks.
Recipe makes 5 dozen muffins.
Serving size: 1 muffin
Calories: 131; Total Fat: 3g; Cholesterol: >8mg; Sodium: 284mg; Carbohydrates: 25g; Fiber: 1g; Protein: 3g
Variation: Bran Muffins
4 egg whites or egg substitute equivalent to 2 eggs
1/2 cup sugar
1/4 cup molasses
1-1/2 cups sour milk or buttermilk
2-1/2 tablespoons shortening, melted
1-1/2 cups flour
1 teaspoon salt
1-1/2 teaspoons baking soda
2-1/2 cups bran
1/2 cup chopped raisins, dates, prunes OR figs
Beat egg whites or substitute, add sugar, molasses, sour or buttermilk, and shortening. Sift the flour with the salt and baking soda; add bran and raisins or other fruit then the liquid mixture gradually, mixing thoroughly. Fill well-greased or paper lined muffin pans 2/3rd's full and bake in a hot oven, 400 degrees for 25 minutes. Recipe will make about 1-1/2 dozen muffins.
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