1. Bran muffins on the Bran Flakes box (the Ralphs brand) -it's kind of fun because they don't have any sugar
Ingredients
1 cup Bran Flakes Cereal
1/4 cup Skim Milk
1 cup all purpose flour
1/2 cup honey
1/4 cup melted margarine
2/3 cup mashed ripe banana
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Directions
Heat oven to 375 degrees. In a small bowl, soak cereal in milk for 5 min. In a large bowl, combine remaining ingredients, then add cereal mixture. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Spoon into greased or paper-lined 12-cup muffin pan, filling cups 2/3 full. Bake for 20 to 25 minutes, or until tops spring back when touched lightly. Cool 5 minutes; remove from pan. Yield: 12 muffins.
2. Peach-blueberry Oatmeal Muffinmania from Hungry Girl
Ingredients1 1/2 cups regular oats (not instant)
1/2 cup flour (not packed)
2 Jell-O Sugar Free Vanilla Pudding Snacks
1 cup canned peaches in juice, drained and chopped
1/2 cup blueberries
1/2 cup fat-free liquid egg substitute (I used real eggs)
3 Tbs. light vanilla soy milk (I used nonfat milk)
2 Tbs light whipped butter or light buttery spread (I used regular butter)
1/4 cup plus 2 Tbs dark brown sugar (not packed)
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
Directions
Preheat oven to 375 degrees.
Combine oats, flour, sugar, baking powder, cinnamon, and salt in a large bowl and stir well.
In a separate bowl, combine pudding, butter, soy milk, and egg substitute. Blend well with a whisk.
Add pudding mixture to dry mixture, stirring until just blended. Slowly fold in peaches and blueberries.
Divide mixture evenly into a 12-cup muffin pan sprayed with nonstick spray or lined with baking cups. Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
Makes 12 servings
PER SERVING (1 muffin):110 calories, 1.5g fat, 124mg sodium, 22g carbs, 1.5g fiber, 8g sugars, 3g protein
3. Caramel Pumpkin Pudding Cupcakes from Hungry Girl
IngredientsFor Cupcakes
2 cups moist-style yellow cake mix (1/2 of an 18.25-ounce box)
1 cup canned pure pumpkin
1/2 cup fat-free liquid egg substitute (I used real eggs)
2 tbsp sugar-free maple syrup (I used 100 % real maple)
2 tsp cinnamon
2 tsp Splenda No Calorie Sweetener (granulated ) (I used real sugar)
For Topping
3 cubes (about 1 ounce) chewy caramel
2 teaspoons light vanilla soy milk (I used nonfat milk)
Directions
Preheat oven to 350 degrees.
Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk or fork for 2 minutes until well blended.
Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups. Place part in the oven and cook for about 12 min. (until cupcakes have puffed up but still appear a little gooey on top).
Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching.
Place caramel and soy milk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated). Microwave for 1 1/2 min. Stir mixture vigorously until smooth and thoroughly blended. (Return to microwave for 30 sec. at medium heat if caramel has not fully melted.) Immediately drizzle caramel sauce over cupcakes.
Makes 12 servings
PER SERVING (1 cupcake): 108 calories, 2g fat, 188mg sodium, 21g carbs, 0.5g fiber, 12g sugars, 2g protein
another 4. Bran Muffin recipe-Apollo's had some pretty crazy diapers after eating these!
Ingredients
2 C boiling water
6 C bran cereal
1 C butter, softened (I've replaced half the butter with baby food or apple sauce and they taste moist and good)
3 C sugar
4 eggs
1 quart buttermilk
5 C flour (I use whole wheat flour)
5 tsp baking soda
1 tsp salt
Directions
Mix water, 2 C bran, butter, and sugar. Then mix in the rest of the ingredients. Add four more cups of bran. Let set 1 hour and bake at 400 degrees for 15 min. Can keep mixture in fridge up to 2 weeks.
now I am hungry
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