medium earth care raisin bran muffins

In bowl:
1 cup flour
1.75 cup wheat bran flakes from Whole Foods Bin
3 tbsp baking powder, argo double acting
0.5 tsp davis baking soda
0.5 tsp sea salt
4 tbspns brown sugar Splenda blend
handful raisins

In one cup measuring cup
0.25 cup I can't believe its not butter liquid from spray
1 Eggland's best large egg, not extra large
2 containers Mott's Healthy Harvest Peach Medley

If you care recycled brown paper muffin liners

Mix dry products well, add brown sugar and blend with fork until no lumps. Evens out sweet taste once baked.

When baked, tip muffins to dry out bottoms.

In a bowl blend dry ingredients.
In measuring cup blend liquid butter substitute, egg and peach sauce. Add to dry ingredients until all dry is wetted and spoonable.
Spoon muffin mix, one large heaping tblspn per muffin cup.
Bake at 400 deg F for 10 minutes. Lower oven temperature to 350 deg F for additional 20-30 minutes
rotating muffin tin tray for even baking.

Store covered at room temperature. Mine last all week long, don't have to stop at the pastry shop!

Serving Size: Makes 8 medium size low fat raisin bran muffins

Number of Servings: 8

Recipe submitted by SparkPeople user ANNMH185.