Ingredients Jump to Instructions ↓

  1. 1/4 cup egg substitute

  2. 1 1/4 cup fat-free milk

  3. 2 tablespoons light margarine melted (50% less fat and calories)

  4. 1 cup bran cereal (not flakes)

  5. 1 cup all-purpose flour

  6. 1 1/2 teaspoon baking powder

  7. 1 1/2 teaspoons baking soda

  8. 1 cup Splenda Granular

  9. 1/4 teaspoon cream of tartar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F (190°C). Spray muffin pan cups with vegetable cooking spray or line with paper liners. In large bowl, combine egg substitute, milk, margarine and bran cereal. Stir until moist, about 30 seconds. Let stand for 10 minutes. In small bowl, stir together flour, baking soda, baking powder, Splenda Granular and cream of tartar. Add flour mixture to moistened bran mixture and stir gently until blended, about 45 seconds. Do Not over mix. Spoon batter into muffin cups until they are half full. Bake for 20 minutes or until wooden pick comes out clean when inserted into the center of muffin. Remove pan from oven and let sit for 5 minutes. Remove muffins and place on wire rack to cool.


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