1. Preheat the oven to 350 degrees and oil a muffin tin. 2. Combine the first 9 ingredients in a food processor fitted with the metal blade. 3. Add the oatmeal and flour and process in until just combined. 4. Fill the muffin tin cups with the batter and top with the brown sugar and bran cereal (optional). Bake for 30 minutes or until a tester inserted into a muffin comes out almost clean. Yield: About 24 muffins * fast: Can prepare up to 3 days in advance and refrigerate, or freeze for up to 3 months. * fabulous: With banana instead of pumpkin. NOTES : These are so delicious, it is hard to believe that they are low-fat. Posted to EAT-LF Digest by KSBAUM@aol.com on Jun 13, 1999, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (1448g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 214 (5%)|
|Amt Per Serving||% DV|
|Total Fat 23.7g||32 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 9mg||3 %|
|Sodium 2008.6mg||69 %|
|Potassium 2416.6mg||64 %|
|Total Carbohydrate 884.2g||260 %|
|Dietary Fiber 57.9g||232 %|
|Sugars, other 826.3g|
|Protein 98.2g||140 %|
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Calories per serving: 4170
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