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Raisin Bran Muffins

Servings = 6 | Serving size =1 muffin

This recipe can be multiplied by 2, 3.

Muffins will keep for 24 hours in a plastic bag. To freeze muffins wrap individually and remove from bag for 20 minutes to thaw. Slice in half and reheat in an oven that has been preheated to 300°F.

1 1/2 cups	Fiber One Bran Cereal
1/2 cup	2% milk
1/4 cup	non-fat buttermilk
1 large	egg yolk
1 Tbsp	light spread
1/2 cup	unsweetened applesauce
1/2 cup	Splenda
2/3 cup	all purpose flour
2/3 cup	whole wheat flour
1 tsp	baking powder
1/4 tsp	baking soda
1/4 tsp	salt
1/2 tsp	ground nutmeg
3 large	egg whites
1 cup	seedless raisins

Place the bran cereal, milk and buttermilk in a mixing bowl. Let the mixture stand for about 20 minutes until the bran is softened. Using a whisk mash the bran until it is well blended into the milk and forms a paste. There will be some larger pieces. This is OK.

Preheat oven to 375°F.

Cream together the egg yolk and light spread until smooth. Add the applesauce and the Splenda and whisk until smooth.

Sift the all-purpose flour, whole wheat flour, baking powder, baking soda, salt and nutmet into the mixing bowl.

Sprinkle the raisins over the top of the flour mixture and then fold the flour and raisin mixture together with the bran mixture.

Whisk the egg whites until white and frothy (they should about triple in volume). Fold the egg whites into the muffin mixture until they are just blended in.

Line a standard size muffin tin with 6 muffin papers and fill each muffin paper with an equal amount of batter. Bake for 20 - 25 minutes.

Nutrition Facts

Serving size: 1 muffin | Servings 6

Calories 153 | Calories from Fat 25

Amount Per Serving (% Daily Value)

Total Fat 3g (4%) | Saturated Fat 1g (4%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 28 mg (9 %) | Sodium 270 mg (11 %)

Total Carbohydrates 33g (11%) | Sugars 8g

Dietary Fiber 7g (27%) | Protein 6g

Vitamin A 2% | Vitamin C 10 % | Calcium 12% | Iron 15%

Vitamin K 2 mcg  | Potassium  261 mg | Magnesium  34 mg