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- Nonstick cooking spray
- 1 2/3 cups buttermilk
- 2 cups whole bran cereal
- 1 cup whole wheat flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
- 1/3 cup packed brown sugar
- 1/4 cup pure maple syrup or maple-flavor syrup
- 3 tablespoons canola oil
- 3/4 cup mixed dried fruit bits and/or raisins
- Maple Icing (optional)
1. Preheat oven to 350 degrees F. Lightly coat twelve to sixteen 2 1/2-inch muffin cups with nonstick cooking spray; set aside.
2. In a large bowl, stir buttermilk into bran cereal; let stand for 5 to 10 minutes or until cereal is softened. In a small bowl, stir together flour, baking powder, cinnamon, and baking soda; set aside.
3. Stir eggs, brown sugar, syrup, and oil into bran mixture. Add flour mixture to bran mixture; stir just until combined. Stir in dried fruit bits. Spoon batter evenly into prepared muffin cups, filling each nearly full.
4. Bake for 25 to 30 minutes or until tops spring back when touched and a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. If desired, drizzle with Maple Icing. Serve warm.
- Prepare as directed; cool. Place unfrosted muffins in an airtight container. Cover and store at room temperature for up to 1 day. If desired, drizzle with Maple Icing before serving.
- 1/3 cup sifted powdered sugar
- 1/4 teaspoon maple flavoring
- 1 - 2 teaspoons fat-free milk
1. In a small bowl, combine powdered sugar and maple flavoring. Stir in enough fat-free milk (1 to 2 teaspoons) to make icing easy to drizzle.
- cal. (kcal) 173,
- Fat, total (g) 4,
- chol. (mg) 1,
- carb. (g) 33,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 5,
- sugar (g) 14,
- pro. (g) 5,
- sodium (mg) 152,
- Percent Daily Values are based on a 2,000 calorie diet