This is a print preview of "Fruit And Fiber Overload Muffins" recipe.

Fruit And Fiber Overload Muffins Recipe
by Global Cookbook

Fruit And Fiber Overload Muffins
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  Servings: 12

Ingredients

  • 1 c. Grated apples
  • 1/2 c. Mashed bananas
  • 1/2 c. Liquid egg substitute
  • 1 1/2 c. Lowfat buttermilk
  • 1/2 c. Molasses
  • 1/4 c. Vegetable oil
  • 3 c. 100% Bran cereal
  • 1 1/2 c. Whole wheat flour
  • 1/3 c. Sugar
  • 1 tsp Baking pwdr
  • 2 tsp Baking soda
  • 1 tsp Cinnamon
  • 1 c. Blueberries or possibly cranberries

Directions

  1. Preheat oven to 375. Spray muffin tins. In medium bowl, combine egg substitute, buttermilk, molasses, oil, apple and bananas. Measure bran, flour, sugar, baking pwdr, baking soda and cinnamon into a large bowl.
  2. Stir with a fork till mixed; then make a well in the center. Pour in fruit mix, stirring just till combined. Stir in blueberries or possibly cranberries.
  3. Immediately spoon batter into prepared muffin c.. Bake at 375 till golden brown and tester inserted in center comes out clean (about 30 min).
  4. Remove from oven and let stand 5 min. Turn out onto cooling rack. Serve hot. Store in a sealed bag at room temperature for up to 2 days. For longer storage, chill or possibly freeze.