Ingredients
2 1/4 cup oat bran cereal
1/4 cup chopped nuts
1/4 cup raisins, dates or currants
1 tbsp baking powder
1/4 cup brown sugar or 1/4 c. honey or molasses
1 1/4 cup skim milk or evaporated skim milk
2 egg whites or egg substitute for 2 eggs
2 tbsp. vegetable oil, if you want oil free muffins, use instead 2 tbsp. corn syrup
Method
Preheat the oven to 425 degrees.
In a large bowl combine the oat bran cereal, nuts, raisins and baking powder.
Stir in the brown sugar or liquid sweetening.
Mix the milk, egg whites and oil together (or the corn syrup) and blend with the oat bran mixture.
Line muffin pans with paper baking cups or spray with cooking spray, fill with batter.
Bake 15 to 17 minutes or test with a toothpick.
Storage
Store in a plastic bag to retain moisture. Keep the muffins in the refrigerator if they will not be consumed within 3 days as they contain no preservatives.
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2 1/4 cup oat bran cereal
1/4 cup chopped nuts
1/4 cup raisins, dates or currants
1 tbsp baking powder
1/4 cup brown sugar or 1/4 c. honey or molasses
1 1/4 cup skim milk or evaporated skim milk
2 egg whites or egg substitute for 2 eggs
2 tbsp. vegetable oil, if you want oil free muffins, use instead 2 tbsp. corn syrup
Method
Preheat the oven to 425 degrees.
In a large bowl combine the oat bran cereal, nuts, raisins and baking powder.
Stir in the brown sugar or liquid sweetening.
Mix the milk, egg whites and oil together (or the corn syrup) and blend with the oat bran mixture.
Line muffin pans with paper baking cups or spray with cooking spray, fill with batter.
Bake 15 to 17 minutes or test with a toothpick.
Storage
Store in a plastic bag to retain moisture. Keep the muffins in the refrigerator if they will not be consumed within 3 days as they contain no preservatives.
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