Morning Muffins

Posted in Cakes, Muffins & Breads, Recipes

The fastest muffins around. Have a ton of yummy healthy stuff in them. Can be adapted easily for your tastes. Best part, aside from being very tasty and filling, they only have 0.4G of fat each!

Muffin

2 1/4 cups raisin bran cereal
1 1/3 cups skim milk
1 egg
1 tsp vanilla extract
1 1/2 cups whole wheat pastry flour (if use whole wheat flour take out 3 tablespoons)
1/2 cup sugar
1 tbsp baking powder
1/4 tsp ground cinnamon
1/2 cup chopped cranberries (fresh or frozen)
Optional – 1/4 cup sunflower seeds

Variations: switch out the cranberries for chopped dried apricots or dried prunes. You could probably even try blueberries. I would try it with walnuts instead of sunflower seeds too.

1. Prehead oven to 350F and spray a 12 muffin pan with nonstick cooking spray.

2. Combine cereal, milk, egg, vanilla. Set aside for 10 mins for the cereal to go nice and soggy.

3. Combine flour, sugar, baking powder, cinnamon. Add cereal to mixture, stirring just until dry ingredients are moist. Fold in fruit choice and nuts.

4. Fill muffin cups 3/4 full. Bake for 16-18 mins, until toothpick comes out clean.

5. Remove from oven, let sit 5 mins. Remove and serve.

Recipe adapted from “Secrets of Fat-Free Baking” by Sandra Woodruff.

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