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Title: Triple wheat-honey muffins from bob hogan
Categories: Breads, Breakfast, Low-fat, Low-cal, Cyberealm
Yield: 12 Each
1/4 c Uncooked wheat flakes
2 lg Egg whites or 1/4 cup
--cholesterol free egg prod
3/4 c Water
1 1/4 c Nonfat buttermilk
1/3 c Honey
1/4 c Vegetable oil
1 ts Vanilla
1 1/4 c Whole wheat flour
1 c Wheat bran
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
Heat wheat flakes and water to boiling in 1-quart saucepan; reduce
Cover and simmer about 30 minutes or until liquid is absorbed. Cool 10
Heat oven to 400ø.
Spray bottoms only of 12 medium muffin cups, 2 1/2" x 1 1/4" with
nonstick cooking spray or line with paper baking cups.
Beat buttermilk, honey, oil, vanilla and egg whites in large bowl.
Stir in flour, wheat bran, baking powder, abaking soda and salt just
until flouri is moistened. Fold in cooked wheat flakes.
Divide batter evenly among muffin cups (cups will be fery full).
Bake 22 to 24 minutes or until golden brown. Immediately remove from
*3/4 cup cooked brown rice can be substituted for wheat flakes and
NUTRITIONAL INFORMATION (1 MUFFIN):
Calories 155 Protein
Protein, g 4 Vitamin A
Carbohydrate, g 23 Vitamin C
Fat, g 5 Thiamin
Unsaturated 4 Riboflavin
Saturated 1 Niacin
Dietary Fiber, g 3 Calcium
Cholesterol, mg 0 Iron
Sodium, mg 190
Potassium, mg 170 SOURCE: Betty Crocker's Healthy Choices
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