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Lemon Glazed Peach Muffins Recipe
|Canned sliced cling peaches in light syrup||16 Ounce (1 Can)|
|All purpose flour||1 Cup (16 tbs)|
|All bran cereal||1 Cup (16 tbs) (Kellogg's)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Pumpkin pie spice||1⁄2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Baking powder||2 Teaspoon|
|Lemon sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 1428 Calories from Fat 288
% Daily Value*
Total Fat 33 g50.3%
Saturated Fat 4.6 g22.8%
Trans Fat 0 g
Cholesterol 2.3 mg
Sodium 2529.4 mg105.4%
Total Carbohydrates 271 g90.4%
Dietary Fiber 16.4 g65.7%
Sugars 118.3 g
Protein 26 g52.2%
Vitamin A 52.4% Vitamin C 154.5%
Calcium 95.2% Iron 184%
*Based on a 2000 Calorie diet
Drain peaches, reserving 1/3 cup syrup.
Set aside 8 peach slices; chop remaining peach slices.
Measure Kellogg's® All-Bran® cereal, milk and 1/3 cup reserved syrup into large mixing bowl.
Stir to combine.
Let stand 2 minutes or until cereal is softened.
Add egg white and oil.
Stir in chopped peaches.
Add flour mixture, stirring only until dry ingredients are moistened.
Portion batter evenly into 8 lightly greased 2 1/2 inch muffin pan cups.
Place 1 peach slice over top of each muffin.
Bake at 400°F for 25 minutes or until golden brown.