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Ingredients Jump to Instructions ↓

  1. 1 cup all-bran cereal (wheat flakes)

  2. 1 cup bran flakes (organic-the real deal)

  3. 1/2 cup Wheatena or 1/2 cup cracked wheat

  4. 1 cup Post Grape-Nuts cereal

  5. 1/4 cup wheat germ

  6. 1 1/2 cups dry low-fat buttermilk

  7. 3 egg whites

  8. 2 tablespoons plain yogurt

  9. 1/4 cup applesauce

  10. 1/2 cup brown sugar (packed)

  11. 1/3 cup honey

  12. 1 cup whole wheat flour

  13. 1 teaspoon baking powder

  14. 1/2 teaspoon baking soda

  15. 2 teaspoons cinnamon

  16. 1 cup zucchini (shredded)

  17. 1 cup pecans (chopped)

  18. 1 cup raisins

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F and spray muffin tins with non-stick cooking spray; set aside.

  2. Combine cereals, bran, wheat germ together. Pour prepared buttermilk over mixture and let it sit for five minutes in a large bowl.

  3. In another bowl, combine flour, baking powder, baking soda and cinnamon and set aside.

  4. Add egg whites, applesauce, brown sugar, honey, yogurt and vanilla extract to cereal mixture and mix.

  5. Add flour mixture to batter stirring til moistened.

  6. Add zucchini, pecans and raisins and thoroughly mix.

  7. Fill tins almost full--they will not raise much.

  8. Bake for 25 minutes or until tester comes out clean.

  9. Note: You can make this into a loaf but bake for 50-60 minutes instead.

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