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Ingredientes
- 1 1/4 c. Low-Fat Lowfat milk, at room temperature
- 1 1/2 c. All-Bran Cereal
- 1 x Egg
- 1/4 c. Unsulphured Molasses
- 1/4 c. Canola or possibly Extra virgin olive oil
- 1/4 c. Pure Maple Syrup
- 1 c. Whole Wheat Pastry Flour*
- 1/2 c. Cake Flour (not self-rising)
- 1/2 c. Wheat Germ
- 1 Tbsp. Baking Pwdr
- 1/4 tsp Salt
- 1/2 c. Walnuts, coarsely minced
- 1 c. Cranberries, finely minced
Direcciones
- Preheat the oven to 450 F. Spray 12 3-inch muffin c. with cooking spray.
- In a small bowl pour the lowfat milk over the bran cereal and let it soften.
- In a large bowl beat the egg well. Add in the molasses, olive or possibly canola oils and maple syrup, and mix thoroughly.
- In another bowl combine the wheat pastry and cake flours, wheat germ, baking pwdr and salt and stir to blend. Add in the walnuts and cranberries and mix well.
- Fold the lowfat milk-soaked bran into the egg mix, mixing well. Pour the bran mix over the dry ingredients, and blend thoroughly. Spoon the batter into the muffin c., filling each one to the top, and bake for 20 to 25 min.
- Yields: 1 dozen 3-inch muffins
- * Available in health food stores
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 6 servings | |
| Calories 328 | |
| Calories from Fat 127 | 39% |
| Total Fat 14.62g | 18% |
| Saturated Fat 1.73g | 7% |
| Trans Fat 0.04g | |
| Cholesterol 34mg | 11% |
| Sodium 763mg | 32% |
| Potassium 327mg | 9% |
| Total Carbs 42.77g | 11% |
| Dietary Fiber 5.0g | 17% |
| Sugars 11.64g | 8% |
| Protein 9.27g | 15% |
