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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
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Blueberry Bran Muffins |
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Serves: 2 Print this RecipePrep: 10 min Bake: 20 min Makes: 6 muffins 1/4 cup wheat bran 3 tablespoons honey 2 teaspoons vegetable oil 1/4 cup boiling water 1/2 cup whole wheat flour or whole wheat blend flour 2 tablespoons quick oats 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 2 tablespoons fat-free cholesterol-free eggs product or 1 egg white 1/3 cup fresh or frozen (thawed and well drained) blueberries 1. Heat oven to 400°. Spray 6 medium muffin cups, 2 1/2 X 1 1/4 inches, with cooking spray. 2. Stir bran, honey, oil and water in medium bowl until blended. Let stand 2 minutes. Stir in flour, oats, baking powder, salt, cinnamon and egg product until just moistened. Fold in blueberries. Fill muffins cups 2/3 full. 3. Bake 15 to 20 minutes or until golden brown. 1 Muffin: Calories 100 (Calories from Fat 20); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 190mg; Carbohydrate 20g (Dietary Fiber 3g); Protein 3g % Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4% o Diet Exchanges: 1 Starch, 1/2 Fat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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