These muffins are so good,
they don't even need butter!
Boysenberry Pocket Muffins
- 1 1/2 cups 100% bran cereal
1 1/4 cups nonfat or lowfat milk
2 extra-large egg whites or 1/3 cup Egg Exchange
1/4 cup vegetable oil
1/3 cup packed brown sugar
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup boysenberry jam (or your favorite flavor of jam)
- Topping:
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
- Preheat oven to 400°F.
- In blender or food processor, process
cereal until finely crushed. Place cereal in a large bowl; pour
milk over and stir. Let mixture stand 5 minutes.
- Stir in egg whites, oil and brown sugar
until combined.
- In a small bowl, stir together flour,
baking powder and salt; add flour mixture to wet mixture and
stir just until dry ingredients are moistened.
- Line a 12-cup muffin pan with paper baking
cups. Fill cups about half-full with batter. Drop a teaspoon
of the jam onto center of batter in each cup.
- Spoon remaining batter over, carefully
covering jam dollop (cups will be nearly full).
- In a small bowl, stir together granulated
sugar and cinnamon; sprinkle mixture over batter.
- Bake 15 to 17 minutes or until set. Remove
from pan; cool on rack.
- You can double this recipe to make 24
muffins and freeze the extra muffins by wrapping individually
in plastic wrap.
Makes 12 muffins.
Nutritional Analysis: For 1 muffin: Fat
5 grams; Calories 181; Saturated 1 gram; Protein 5 grams; Unsaturated
4 grams; Carbohydrates 33 grams; Cholesterol O mg.
Recipe provided courtesy of Chino Valley Ranchers.
