Serves: 72
Total Calories: 99
Mix dry ingredients first then drizzle the honey over the top to coat. Mix oil, egg whites, and buttermilk into the dry ingredients. Blend well. Bake in paper muffin cup lined muffin tins, or use a nonstick cooking spray on the muffin tins. Fill cups 1/2 to 3/4 full of batter. Bake at 400 degrees for 15 minutes. These bake more nicely if batter is at room temperature. Recipe makes approximately 6 dozen muffins. Batter will keep 6 weeks in the refrigerator. Muffins freeze very well. (These muffins are an "A-" Choice unless you overdo it and forget the veggie snacks.)
*If you are diabetic or highly resistant to fat loss, replace the honey with 1/2 cup pineapple-juice concentrate and 1/2 cup apple-juice concentrate = "A" Choice.
This Better Bran Muffins recipe is from the Cook'n Lite & Healthy Cookbook. Download this Cookbook today.
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