Low-Fat Bran-Craisin Muffins (ideal for Cuisinart)
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Makes: 10-12 "Texas-sized" muffins, or
20-24 regular-sized muffins
2 c. bran cereal (e.g., Kellogg's All-Bran - NOT flakes)
1-1/4 c. buttermilk
1 large egg
3 T. vegetable or canola oil
1-2 T. vanilla
1/2 c. whole-wheat flour
3/4 c. all-purpose flour
1/2 c. brown sugar
1 T. baking powder
1/4 t. baking soda
1/4 t. salt (optional)
3 large, very ripe bananas, broken into chunks
1/2 to 3/4 c. Craisins (or other dried fruit, such as raisins)
DO NOT preheat oven until directed (below).
In medium mixing bowl combine bran cereal, buttermilk, egg, oil, and vanilla.
Stir to combine and set aside for about 5 minutes so cereal will soften.
In food processor bowl, add flours, sugar, baking powder, baking soda, and
salt. Pulse several times until ingredients are mixed.
Add chunks of bananas and softened cereal mixture. Pulse until ingredients
are thoroughly mixed, then add Craisins and pulse until blended in.
Spray muffin tins with nonstick cooking spray. Using ice cream
scoop, fill muffin cups 2/3 full; bake 25-30 minutes or until
muffins test done.
VARIATION #1:
Instead of using buttermilk, you may use low- or non-fat yogurt
(unsweetened).
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