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Name: Fruit and Fiber Overload Muffins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1/2 c Mashed bananas; 1 c Grated apples; 1/4 c Vegetable oil; 1 1/2 c Whole wheat flour; 1/2 c Liquid egg substitute; 1 1/2 c Lowfat buttermilk; 2 ts Baking soda; 1 ts Cinnamon; 1/2 c Molasses; 3 c 100% Bran cereal; 1 ts Baking Powder; 1/3 c Sugar; 1 c Blueberries or cranberries

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INGREDIENTS

1/2 c Mashed bananas
1 c Grated apples
1/4 c Vegetable oil
1 1/2 c Whole wheat flour
1/2 c Liquid egg substitute
1 1/2 c Lowfat buttermilk
2 ts Baking soda
1 ts Cinnamon
1/2 c Molasses
3 c 100% Bran cereal
1 ts Baking Powder
1/3 c Sugar
1 c Blueberries or cranberries

Servings

INSTRUCTIONS

Preheat oven to 375. Spray muffin tins. In medium bowl, combine egg substitute, buttermilk, molasses, oil, apple and bananas. Measure bran, flour, sugar, baking powder, baking soda and cinnamon into a large bowl. Stir with a fork until mixed; then make a well in the center. Pour in fruit mixture, stirring just until combined. Stir in blueberries or cranberries. Immediately spoon batter into prepared muffin cups. Bake at 375 until golden and tester inserted in center comes out clean (about 30 minutes). Remove from oven and let stand 5 minutes. Turn out onto cooling rack. Serve warm. Store in a sealed bag at room temperature for up to 2 days. For longer storage, refrigerate or freeze. Per Serving Calories 223 Calories from Fat 51 Percent Total Calories From: Fat 23% Protein 10% Carb. 67% Nutrient Amount per % Daily Serving Value Total Fat 6 g 9% Saturated Fat 1 g 4% Cholesterol 1 mg 0% Sodium 331 mg 14% Total Carbohydrate 37 g 12% Dietary Fiber 1 g 5% Sugars 0 g Protein 6 g Vitamin A 13% Vitamin C 13% Calcium 0% Iron 26% Posted to Digest eat-lf.v097.n005 by Bunny Mama on Jan 6, 1998

NOTES

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Fruit and Fiber Overload Muffins

1/2 c Mashed bananas
1 c Grated apples
1/4 c Vegetable oil
1 1/2 c Whole wheat flour
1/2 c Liquid egg substitute
1 1/2 c Lowfat buttermilk
2 ts Baking soda
1 ts Cinnamon
1/2 c Molasses
3 c 100% Bran cereal
1 ts Baking Powder
1/3 c Sugar
1 c Blueberries or cranberries

Preheat oven to 375. Spray muffin tins. In medium bowl, combine egg  substitute, buttermilk, molasses, oil, apple and bananas. Measure bran,  flour, sugar, baking powder, baking soda and cinnamon into a large bowl.  Stir with a fork until mixed; then make a well in the center. Pour in fruit  mixture, stirring just until combined. Stir in blueberries or cranberries.  Immediately spoon batter into prepared muffin cups. Bake at 375 until  golden and tester inserted in center comes out clean (about 30 minutes).  Remove from oven and let stand 5 minutes. Turn out onto cooling rack. Serve  warm. Store in a sealed bag at room temperature for up to 2 days. For  longer storage, refrigerate or freeze.    Per Serving Calories 223 Calories from Fat 51 Percent Total Calories From:  Fat 23% Protein 10% Carb. 67%    Nutrient Amount per % Daily Serving Value Total Fat 6 g 9% Saturated Fat 1  g 4% Cholesterol 1 mg 0% Sodium 331 mg 14% Total Carbohydrate 37 g 12%  Dietary Fiber 1 g 5% Sugars 0 g Protein 6 g    Vitamin A 13% Vitamin C 13% Calcium 0% Iron 26%    Posted to Digest eat-lf.v097.n005 by Bunny Mama <BunnyMama@aol.com> on Jan  6, 1998

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Nutrition

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Serving Size: 1 Serving (146g)
Recipe Makes: 12 Servings

Calories: 399
Calories from Fat: 48 (12%)

Amt Per Serving		% DV

	Total Fat 5.4g	7 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 1.7g
Cholesterol 2.2mg		1 %
Sodium 501.9mg		17 %
Potassium 840.6mg		22 %
Total Carbohydrate 91.4g		27 %
	Dietary Fiber 20.1g	81 %
	Sugars, other 71.2g
Protein 12.5g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 399

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