All Bran Muffins with Carrots, Pineapple, Raisins and Wheat Bran
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of All Bran Muffins with Carrots, Pineapple, Raisins and Wheat Bran calories by ingredient
Introduction
Lightly sweet muffin good for breakfast. 2 WW points plus. Lightly sweet muffin good for breakfast. 2 WW points plus.Number of Servings: 18
Ingredients
-
Kellogg's All-Bran Cereal, 1.5 cup (1 serving)
Boiling Water .5 -.75 cups
Whole 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
Directions
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