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"This is a low-fat, high-fiber muffin that I modified from a basic muffin recipe. You can customize it to your own taste by adding nuts. These muffins freeze extremely well." --CL Reader 1 1/4 cups all-purpose flour 1 cup quick-cooking oats 3/4 cup wheat bran 1/2 cup packed brown sugar 1 teaspoon baking powder 1 teaspoon ground cinnamon 3/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup raisins 1 cup applesauce 1/2 cup fat-free milk 1 tablespoon vegetable oil 1 tablespoon light-colored corn syrup 1 large egg Cooking spray Preheat oven to 375°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through salt) in a medium bowl. Stir in raisins; make a well in center of mixture. Combine applesauce and next 4 ingredients (applesauce through egg); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon the batter into 12 muffin cups coated with cooking spray. Bake at 375° for 18 minutes or until the muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack. Note: Before freezing, let the muffins cool completely on a wire rack. Store them in a heavy-duty zip-top plastic bag in your freezer for up to a month. Yield: 1 dozen (serving size: 1 muffin) CALORIES 169 (13% from fat); FAT 2.4g (sat 0.5g,mono 0.7g,poly 0.9g); IRON 1.8mg; CHOLESTEROL 19mg; CALCIUM 59mg; CARBOHYDRATE 34.9g; SODIUM 186mg; PROTEIN 4.1g; FIBER 3.2g Cooking Light, APRIL 2000  |
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