Cran Orange Bran Muffins
Adapted from
Taste of Home Magazine
18 servings
| 8 ozs low-fat plain yogurt | 1/2 tsp baking soda | ||
| 1 1/4 cups All Bran Cereal | 1/2 tsp salt | ||
| 1 cup unbleached flour | 1/2 cup refrigerated orange juice | ||
| 1 cup whole wheat flour | 1/2 cup honey | ||
| 1 cup dried cranberries | 3 tbsps olive oil | ||
| 1 tbsp orange peel, grated | 1 whole egg | ||
| 2 tsps baking powder |
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Preheat oven to 375. Prepare 18 standard muffin pans with cooking spray; set aside. In a small bowl, combine yogurt and cereal; let stand five minutes. Meanwhile, in a mixing bowl, combine flours, cranberries, orange peel, baking powder, baking soda, and salt. Add cereal mixture, orange juice, honey, oil, and egg. Mix until moistened. Fill muffin pans with 3/4 of batter. Bake for 22 minutes, or until toothpick inserted in center comes out clean.
| Calories | 135 | %CFF | 20 % | |
| Total Fat | 3 g | Saturated Fat | 0.5 mg | |
| Protein | 3 g | Cholesterol | 11 g | |
| Carbohydrates | 27 g | Sodium | 164 mg | |
| Sugars | 13 g | Fiber | 2 g | |
|
2.6 WW Points | ||||
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