Low Fat Muffins
By: Helen Pitlick
Published: Friday, December 4, 2009 - 1:02am

Ingredients




1 box Quaker oat bran cereal
2 tablespoons baking powder
2 teaspoons salt (more or less as desired)
1/2 cup brown sugar
1/2 cup all-purpose or whole wheat flour
4 tablespoons corn syrup (Karo)
1/2 cup honey or molasses
3 tablespoons Liquid Sweetener (as desired)
4 egg whites
2 1/2 cups skim milk

Preparation

1 Place dry ingredients in a bowl; place liquid ingredients in a blender. Blend liquids and add to dry ingredients. 2 Lightly spray muffin tins with Pam. Fill tins just about full. Bake at 425 degrees for 18-22 minutes until brown and done in center (toothpick test). After cooking, remove from tins, cool and store in refrigerator in Ziploc bags (may be frozen). To eat, heat muffins in microwave on high for 40 seconds. Eat for breakfast and another before each meal and as a bedtime snack.

About


Add to mix if desired, 1/4 cup chopped walnuts,  4-5 very ripe bananas, mashed or added to liquid in blender; 1 can crushed pineapple; 1 can blueberries, drained;  1 jar chunky applesauce, 1 tablespoon cinnamon and 1 teaspoon nutmeg; 1 cup chopped cooking apples, 1 can concentrated apple juice substituted for equal amount skim milk, 1 tablespoon cinnamon and 1 teaspoon nutmeg; or anything your heart desires! Experiment!