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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast

Total Time: 0 min.

Cook Method: Oven

Serving Size: 12 - Change

Nutritional Facts

Servings Per Recipe: 12

Amount Per Serving

Calories 0

% Daily Value**

Total Fat 0g

Saturated Fat 0g

Unsaturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 0g

Dietary Fiber 0g

Sugars 0g

Protein 0g

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 0%

Potassium 0%

Vitamin E 0%

** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cereal Bran Muffins

Recipe Tags: Muffin Recipes

Date Added: January 04, 2014

Ingredients:

1 1/2 Cups Cereal 1 1/2 Cups All-Bran cereal

2 Unit Eggs 2 Unit Egg whites ;

1 1/4 Cups Skim Milk 1 1/4 Cups Skim milk , plus 2 T

3 Tablespoons Canola Oil 3 Tablespoons Canola oil or vegetable oil

1/2 Cup Flour 1/2 Cup Unbleached white flour (be precise)

3/4 Cup Whole Wheat Flour 3/4 Cup Whole wheat flour preferably organic

1 Tablespoon Baking Powder 1 Tablespoon Baking powder plus

1 Tablespoon Sugar 1 Tablespoon Sugar or less

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Directions:

1. Preheat oven to 400 degrees.

2. Measure cereal and milk into mixing bowl. Stir to combine.

3. Add egg whites and oil. Let stand one or two minutes to soften cereal.

4. Mix flours, baking powder and sugar. Beat liquid-cereal mixture with wire whisk.

5. Add dry ingredients to cereal mixture, stirring only until combined.

6. Spoon batter gently into lightly oiled or paper-lined muffin tins.

7. Bake for 25 minutes. Makes 12 muffins.

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Dietary Notes:

This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:

This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Natural Sweeteners allergies.


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