Departments: The Hungry Heart/Sweet Treats
Serves 12; 1 muffin per serving
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Bake a batch of these tasty muffins to enjoy throughout the week. They're great for breakfast on the go.
1½ cups bran flakes cereal
1 cup fat-free milk
½ cup uncooked quick-cooking oatmeal and 2 tablespoons uncooked quick-cooking oatmeal, divided use
½ cup unsweetened applesauce
¼ cup egg substitute
1 tablespoon olive oil
1¼ cups all-purpose flour
⅓ cup firmly packed light brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
¼ teaspoon baking soda
Preheat the oven to 375°F. Lightly spray a 12-cup muffin pan with cooking spray.
In a medium bowl, stir together the bran flakes, milk, ½ cup oatmeal, applesauce, egg substitute, and oil. Let the mixture stand for 5 minutes, or until the bran flakes and oatmeal are softened.
Meanwhile, in a small bowl, stir together the flour, brown sugar, baking powder, pumpkin pie spice, and baking soda. Stir into the bran flakes mixture until just blended (no flour remains visible). Don't overmix; the batter will be slightly lumpy. Spoon into the muffin cups. Sprinkle with the remaining 2 tablespoons oatmeal.
Bake for 18 to 20 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Transfer the muffin pan to a cooling rack and let the muffins cool in the pan for 5 minutes. Turn the muffins onto the rack and let cool completely, 20 to 30 minutes. You can store leftover muffins in an airtight container in the refrigerator for up to one week or in the freezer for up to four months.
Cook's Tip: on Filling Muffin Pan Cups: A spring-loaded ice cream scoop works well for filling the muffin pan cups. Lightly spray the scoop with cooking spray first, and the batter will slide right out.
Total Fat 1.5g
Saturated Fat 0.5g
Trans Fat 0.0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1.0g
© 2009 American Heart Association, Inc.