Saturday, May 15, 2010

Bran Muffins


• 3 c All-bran cereal
• 1 c Boiling water
• 1 c Sugar
• 3/4 c Applesauce
• 1/2 c Egg substitute
• 2 1/2 c Whole wheat pastry flour
• 2 1/2 t. Baking soda
• 1/2 t. Salt
• 2 c Skim Milk w/2 tbsp. lemon juice
Pour water over cereal and let stand. Mix together remaining ingredients then add
softened cereal. Bake as many as desired in muffin tins sprayed w/Pam. Bake at
400 15-20 minutes. NOTE: This recipe makes 40 large muffins but you can cook

what you want now and keep the batter in the refrigerator for up to 3 weeks and
have hot muffins anytime.

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Anonymous said...

This looks temptingly delicious. I would like to try this recipe at home. And to make it healthier, I'll substitute sugar with raw creamed honey.

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