This recipe is from Quaker, and it’s my absolute favorite oat bran muffin recipe. The ones shown here, which I made this morning, were topped with chopped walnuts and turbinado sugar.
2 cups Quaker Oat Bran Cereal
1/4 cup Firmly packed Brown Sugar
2 tsp Baking Powder
1/2 tsp Salt (optional)
1 cup Skim or 1% lowfat Milk
2 Egg Whites, slightly beaten
1/4 cup Honey
2 tbsp Vegetable Oil
Heat oven to 425 degrees. Line 12 medium muffin cups with paper baking cups or spray bottoms only with vegetable oil cooking spray. Combine dry ingredients. Add milk, egg whites, honey and oil; mix just until dry ingredients are moistened. Fill prepared muffin cups almost full; bake 15 to 17 minutes or until golden brown. 1 dozen
NOTE: To freeze, wrap muffins securely; store in freezer up to 3 months. To reheat frozen muffins in microwave oven, microwave at HIGH 25 to 30 seconds for each muffin.
NUTRITION INFORMATION: based on using the first ingredient listed and no optional ingredients: Each serving (1 muffin): Calories – 120 Carbohydrates – 19g Protein – 4g Fat – 3g Sodium – 90 mg Calcium – 80 mg Cholesterol – 0 mg Dietary Fiber – 2g