For a quick, portable breakfast, keep these bran muffins on hand in the freezer. In the morning, heat a muffin in the microwave, grab a banana and yogurt or milk, and you’re ready to go.
Prep Time: 20 minutes
Baking Time: 15 minutes
Cooling Time: 5 minutes
Yield: 8 muffins
Nonstick cooking spray
1 cup whole bran cereal (strands, not flakes or buds)
½ cup chopped dried California apricots
½ teaspoon grated fresh ginger (optional)
1 ⁄ 3 cup boiling water
¾ cup whole-wheat flour
3 tablespoons packed Splenda® Brown Sugar Blend
½ teaspoon baking soda
¼ teaspoon baking powder
1 egg, slightly beaten
½ cup buttermilk
2 tablespoons canola oil
1. Preheat oven to 400° F. Lightly coat eight 2½-inch muffin cups with nonstick spray. Combine cereal, apricots and, if desired, ginger in large bowl. Add boiling water; let stand about 5 minutes or until cereal and apricots are softened.
2. Meanwhile, combine flour, brown sugar blend, baking soda and baking powder in small bowl. Stir together egg, buttermilk and oil in another small bowl.
3. Stir buttermilk mixture into cereal mixture. Add flour mixture; stir just until moistened (batter will be lumpy).
4. Spoon batter into prepared muffin cups. Bake about 15 minutes or until toothpick inserted near centers comes out clean. Cool on wire rack for 5 minutes, then remove from cups. Serve warm.
|Per Serving (1 muffin): calories: 150; 45 calories from fat total fat: 5 g; 0.5 g saturated fat, 0 g trans fat cholesterol: 25 mg; sodium: 140 mg total carbohydrates: 24 g; fiber: 4 g; sugars: 10 g protein: 4 g, vitamins: vitamin A (10% DV), vitamin C (4% DV); minerals: calcium (6% DV), iron (10% DV) exchanges: 1.5 starch, 0.5 fat|