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Name: Fruity Bran Muffins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Vanilla extract; 1/2 c Oat bran; 1/4 c Wheat bran; 1 Whole egg; (or 2 egg; 1 1/4 c Whole wheat flour; 1 tb Vegetable oil; 1/4 c Honey; 1/2 c Unsweetened applesauce; 2 md Ripe bananas; mashed; 2 ts Baking Powder; 2/3 c Skim milk or soymilk

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INGREDIENTS

1/2 ts Vanilla extract
1/2 c Oat bran
1/4 c Wheat bran
1 Whole egg; (or 2 egg
1 1/4 c Whole wheat flour
1 tb Vegetable oil
1/4 c Honey
1/2 c Unsweetened applesauce
2 md Ripe bananas; mashed
2 ts Baking Powder
2/3 c Skim milk or soymilk

Servings

INSTRUCTIONS

From: Diane & Mike (Vegetarian Cookbook..Cant think of the name of book) Preheat oven to 350F. Grease muffin tins. Stir together the dry ingredients and set aside. IN a bowl, combine the oil and honey. Whisk in the egg or egg whites, milk, applesauce, and vanilla. Combine the dry ingredients and wet ingredients until just blended. Gently fold the bananas into the batter. Spoon the batter into the muffin fins. Bake until the muffins just begin to brown, about 20 to 30 minutes. Serve warm. Variation: Substitute 1 cup blueberries, or 1 cup chopped cranberries and 3 tbsp granulated sugar cane juice, for the bananas. 120 calories, 2 g fat, 23 g Carbohydrates , 18 mg Cholesterol, 71 mg sodium, 3 g fiber. Posted to recipelu-digest by jeryder@juno.com on Mar 13, 1998

NOTES

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Fruity Bran Muffins

1/2 ts Vanilla extract
1/2 c Oat bran
1/4 c Wheat bran
1 Whole egg; (or 2 egg
1 1/4 c Whole wheat flour
1 tb Vegetable oil
1/4 c Honey
1/2 c Unsweetened applesauce
2 md Ripe bananas; mashed
2 ts Baking Powder
2/3 c Skim milk or soymilk

From: Diane & Mike <spangen@agt.net>    (Vegetarian Cookbook..Cant think of the name of book)    Preheat oven to 350F. Grease muffin tins. Stir together the dry ingredients  and set aside. IN a bowl, combine the oil and honey. Whisk in the egg or  egg whites, milk, applesauce, and vanilla. Combine the dry ingredients and  wet ingredients until just blended. Gently fold the bananas into the  batter. Spoon the batter into the muffin fins. Bake until the muffins just  begin to brown, about 20 to 30 minutes. Serve warm.    Variation: Substitute 1 cup blueberries, or 1 cup chopped cranberries and 3  tbsp granulated sugar cane juice, for the bananas.    120 calories, 2 g fat, 23 g Carbohydrates , 18 mg Cholesterol, 71 mg  sodium, 3 g fiber.    Posted to recipelu-digest by jeryder@juno.com on Mar 13, 1998

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Nutrition

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Serving Size: 1 Serving (503g)
Recipe Makes: 1 Servings

Calories: 1176
Calories from Fat: 200 (17%)

Amt Per Serving		% DV

	Total Fat 22.3g	30 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 9.1g
	Polyunsanturated Fat 8.1g
Cholesterol 0mg		0 %
Sodium 743.6mg		26 %
Potassium 2019.2mg		53 %
Total Carbohydrate 270.3g		79 %
	Dietary Fiber 61g	244 %
	Sugars, other 209.3g
Protein 49g		70 %
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: 1176

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