Susan's StoryI based this on the Tweaked All Bran Muffins, but not having all the ingredients handy, I made substitutions. They turned out really well.
If you make 18 muffins, one muffin =
0.3 gram fat
18 grams carbohydrate
3.4 grams fiber
2.3 grams protein
fiber one original cereal
1 1/4 c
fat free buttermilk
egg beaters egg substitute
xylitol sweetener (like ideal brown no calorie sweetener)
apple butter or applesauce
1 1/4 c
all purpose flour
1Preheat oven to 400 degrees. Combine cereal and buttermilk and let set for 10 minutes. Then stir in egg beaters, xylitol sweetener, brown sugar and apple butter until all is mixed well.
2Stir together dry ingredients. Stir dry ingredients quickly into cereal mixture, just until combined. Spoon into greased muffin tins, filling cups half-full and making 16 - 18 muffins.
3Bake about 20 - 22 minutes, until top springs back lightly when touched. Cool 2 minutes in pan, then flip muffins over individually in the cups to finish cooling, bottoms up.
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