8 Week Cholesterol Cure Basic Muffins, Altered with Splenda
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 87.2
- Total Fat: 4.6 g
- Cholesterol: 0.5 mg
- Sodium: 22.9 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 1.2 g
- Protein: 3.5 g
View full nutritional breakdown of 8 Week Cholesterol Cure Basic Muffins, Altered with Splenda calories by ingredient
Introduction
This is a recipe I've been using for a good while -- some ingredients made specific to my preferences. I like it a lot and it is convenient when on the go. Used for low cholesterol diet - In my case, following the plan of 8 Week Chol Cure -- 3 muffins/day. This is a recipe I've been using for a good while -- some ingredients made specific to my preferences. I like it a lot and it is convenient when on the go. Used for low cholesterol diet - In my case, following the plan of 8 Week Chol Cure -- 3 muffins/day.Number of Servings: 12
Ingredients
-
2 1/4 c oat bran cereal - dry, uncooked
1/4 c. chopped walnuts
1/4 c. raisins
1 TBS. baking powder
1/4 c. packed Splenda brown sugar blend
2 egg whites or 2 egg substit.
2 TBS. canola oil
Directions
Makes 12 muffins
In large bowl, combine oat bran cereal, nuts, raisins, baking powder, and brown sugar blend Splenda. Mix the milk, eggs, and oil together and blend in with the oat bran mixture. Line muffin pans with paper baking cups. and fill with the batter. Bake 15-17 min. (test w/ toothpick --it should come out moist but not wet.)
Store in plastic bag in refrigerator or freeze for longer storage.
Number of Servings: 12
In large bowl, combine oat bran cereal, nuts, raisins, baking powder, and brown sugar blend Splenda. Mix the milk, eggs, and oil together and blend in with the oat bran mixture. Line muffin pans with paper baking cups. and fill with the batter. Bake 15-17 min. (test w/ toothpick --it should come out moist but not wet.)
Store in plastic bag in refrigerator or freeze for longer storage.
Number of Servings: 12