Raspberry Bran Muffins

SUBMITTED BY: Suzanne Mckinley

"'Consider this recipe when you're looking to bring a healthy addition to the breakfast table,' suggests Suzanne McKinley from Lyons, Georgia. These wholesome not-too-sweet muffins have a golden brown crust."

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PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 cup all-purpose flour
1 cup wheat or oat bran
1/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup egg substitute
1 cup fat-free milk
1/4 cup canola oil
1 cup fresh or frozen unsweetened raspberries*

DIRECTIONS

In a bowl, combine the flour, bran, sugar, baking powder and salt. In another bowl, beat egg substitute, milk and oil; stir into dry ingredients just until moistened. Gently fold in raspberries.
Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full with batter. Bake at 400 degrees F for 20 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.

FOOTNOTES

If using frozen raspberries, do not thaw before adding to batter.
Nutritional Analysis: One muffin equals 122 calories, 5 g fat (trace saturated fat), trace cholesterol, 127 mg sodium, 18 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.