All Bran Muffins with Carrots, Pineapple, Raisins and Wheat Bran
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Kellogg's All-Bran Cereal, 1.5 cup (1 serving) Boiling Water .5 -.75 cupsWhole wheat pastry flour 1/4 c serving, 1.25 cup Buttermilk - Powdered 4 tbsp or 1 cup reg.Truvia Natural Sweetener, 7 servings (10 T)Wheat bran .5 cup Applesauce, unsweetened, 6 T Egg whites, 1/4 cup = 2 egg whites Baking Soda, 1.25 tsp Salt, .25 tsp Raisins, .25 cup, packed Walnuts, .25 cup, chopped Carrots, raw, 1 cup, grated Crushed Pineapple in Pineapple Juice, 1 cup - drained
Pour boiling water over the cereal and wheat bran and let it stand.
Mix the remaining ingredients together then add the softened cereal mixture and mix well.
Spray a muffin pan or use paper liners and fill the muffin tins 3/4 full. Bake at 400 Degrees 15 to 20 minutes. Batter will keep in the refrigerator up to 3 weeks if you want to make just what you need each morning. Recipe can be doubled.
Serving Size: Makes 18 muffins
Mix the remaining ingredients together then add the softened cereal mixture and mix well.
Spray a muffin pan or use paper liners and fill the muffin tins 3/4 full. Bake at 400 Degrees 15 to 20 minutes. Batter will keep in the refrigerator up to 3 weeks if you want to make just what you need each morning. Recipe can be doubled.
Serving Size: Makes 18 muffins
Nutritional Info Amount Per Serving
- Calories: 84.5
- Total Fat: 1.6 g
- Cholesterol: 0.2 mg
- Sodium: 155.3 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 4.0 g
- Protein: 3.1 g
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