T'NT Carol's Core Banana/Bran Breakfast Muffins
Apr 27, 2006 12:52:31 GMT -8
Post by barbogold on Apr 27, 2006 12:52:31 GMT -8
CAROL'S CORE BANANA BRAN BREAKFAST MUFFINS
1 1/2 c quick-cooking oats -- grind down abit*
1/2 c oat bran
1/2 tsp salt
1 tbsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
Liquid Ingredients
3/4 c Splenda Granular
2 large bananas -- very ripe, mashed**
1 tsp vanilla
1 lg egg -- beaten
2 tbsp canola oil
1 tbsp orange zest
1 1/2 c skim milk -- soured w/lemon juice
2 c Post 100% Bran® Cereal -- ****
Preheat oven to 375°
Pam spray 12 Texas size muffin tin or divide batter into regular size tins.
Stir all wet ingredients together including bran cereal.
Let stand 5 minutes or until the bran cereal is soft.
Combine all dry ingredients; fold wet into the dry mixture. Batter is runny like a cake mix.
Divide evenly into the muffin tins.
Bake 17-19 minutes. Test with a cake tester or toothpick for doneness.
Remove from oven & let cool for 5 minutes before removing from the tins.
Finish cooling on a wire rack
12 Jumbo Muffins @ 2 Points each .For CORE, count the 100% Bran cereal. See below.
Results are a nice big, heavy, tasty, yummy muffin! A high 10 in my book!!!
*I put my oats into a food processor & PULSE a few times to break up the flakes abit.
** I mash my bananas with my immersion blender till smooth & creamy.
***Any allowable fruits {i.e.: blueberries} can be added as long as they are a CORE fruit & not dried.
**** I called the WWs 1-800 number & was told to count the Points for the 100% Bran cereal. I entered the 2 cups of cereal into Master cook, calculated for 12 servings and the numbers are 37.8 calories, 0.5 grams fat, 3.2 grams fiber {PER muffin}. The WW electronic calculators says "0" Points.
Recipe owned by: CAROL & BARBO ® Use as you wish but please give credit to us for the recipe!
1 1/2 c quick-cooking oats -- grind down abit*
1/2 c oat bran
1/2 tsp salt
1 tbsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
Liquid Ingredients
3/4 c Splenda Granular
2 large bananas -- very ripe, mashed**
1 tsp vanilla
1 lg egg -- beaten
2 tbsp canola oil
1 tbsp orange zest
1 1/2 c skim milk -- soured w/lemon juice
2 c Post 100% Bran® Cereal -- ****
Preheat oven to 375°
Pam spray 12 Texas size muffin tin or divide batter into regular size tins.
Stir all wet ingredients together including bran cereal.
Let stand 5 minutes or until the bran cereal is soft.
Combine all dry ingredients; fold wet into the dry mixture. Batter is runny like a cake mix.
Divide evenly into the muffin tins.
Bake 17-19 minutes. Test with a cake tester or toothpick for doneness.
Remove from oven & let cool for 5 minutes before removing from the tins.
Finish cooling on a wire rack
12 Jumbo Muffins @ 2 Points each .For CORE, count the 100% Bran cereal. See below.
Results are a nice big, heavy, tasty, yummy muffin! A high 10 in my book!!!
*I put my oats into a food processor & PULSE a few times to break up the flakes abit.
** I mash my bananas with my immersion blender till smooth & creamy.
***Any allowable fruits {i.e.: blueberries} can be added as long as they are a CORE fruit & not dried.
**** I called the WWs 1-800 number & was told to count the Points for the 100% Bran cereal. I entered the 2 cups of cereal into Master cook, calculated for 12 servings and the numbers are 37.8 calories, 0.5 grams fat, 3.2 grams fiber {PER muffin}. The WW electronic calculators says "0" Points.
Recipe owned by: CAROL & BARBO ® Use as you wish but please give credit to us for the recipe!
