Double Bran Lemon Muffins Recipe
Ingredients
| Wheat bran cereal | 1 Cup (16 tbs) | |
| Oat bran | 1⁄2 Cup (8 tbs) | |
| Lemon juice | 1⁄2 Cup (8 tbs), squeezed | |
| Non fat milk | 1⁄2 Cup (8 tbs) | |
| All purpose flour | 1 1⁄4 Cup (20 tbs) | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1⁄2 Teaspoon | |
| Firmly packed brown sugar | 1⁄4 Cup (4 tbs) | |
| Egg whites | 2 | |
| Honey | 1⁄4 Cup (4 tbs) | |
| Vegetable oil | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2032 Calories from Fat 535
% Daily Value*
Total Fat 61 g93.3%
Saturated Fat 8.2 g40.8%
Trans Fat 0 g
Cholesterol 2.3 mg0.8%
Sodium 2578.7 mg107.4%
Total Carbohydrates 321 g107.1%
Dietary Fiber 18.2 g72.6%
Sugars 136.7 g
Protein 80 g159.3%
Vitamin A 18.8% Vitamin C 228.9%
Calcium 102.6% Iron 193%
*Based on a 2000 Calorie diet
Directions
In large bowl, sift together flour, baking powder and baking soda; stir in brown sugar.
In small bowl, beat egg whites until foamy; add honey and oil.
Stir egg mixture into bran mixture; mix well.
Add to dry ingredients all at once; stir just until dry ingredients are moistened.
Quickly spoon into 12 paper-lined 2 1 /2 inch muffin cups; fill about 7/8 full.
Bake at 400°F for 20 to 23 minutes.
Chef
