*  Exported from  MasterCook  *
 
                     HONEY-BRAN MUFFINS FROM BOB HOGAN
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads                           Breakfast
                 Low-Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Wheat bran
    3       tb           Boiling water
    2       lg           Egg whites or 1/4 cup
                         --cholesterol free egg prod
      1/4   c            Skim milk
    2       tb           Brown sugar, packed
    2       tb           Vegetable oil
    2       tb           Honey
      2/3   c            All-purpose flour
    1 1/2   ts           Baking powder
            ds           Salt
 
   Heat oven to 400ø.
   
   Spray bottoms of 6 medium muffin cups, 2 1/2 x 1 1/4
   with nonstick cooking spray, or line with paper baking
   cups.
   
   Mix wheat bran and boiling water; reserve.
   
   Beat milk, brown sugar, oil, honey and egg whites in
   medium bowl.
   
   Stir in bran mixture and remaining ingredients just
   until flour is moistened (batter will be lumpy).
   
   Divide batter evenly among muffin cups (cups will be
   about 3/4 full).
   
   Sprinkle with sugar if desired.
   
   Bake about 20 to 25 minutes or until golden brown.
   Immediately remove from pan.
   
   NUTRITIONAL INFORMATION (1 MUFFIN):
   
   Calories                150             Protein
          4%
   
   Protein, g                3             Vitamin A
         *
   
   Carbohydrate, g          23             Vitamin C
         *
   
   Fat, g                    5             Thiamin
          8%
   
     Unsaturated             4             Riboflavin
       8%
   
     Saturated               1             Niacin
   :       6%
   
   Dietary Fiber, g          1             Calcium
          8%
   
   Cholesterol, mg           0             Iron
   :         6%
   
   Sodium, mg              210
   
   Potassium, mg           100
   
   SOURCE: Betty Crocker’s New Choices Cookbook
  
 
 
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