Fat-Free Peach Bran Muffins |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Adapted from Secrets of Fat-Free Baking by Sandra Woodruff, RD. I used Splenda instead of sugar, and added cinnamon to mine. These do have a bit of the Splenda aftertaste, so if you want to use sugar, the recipe calls for 1/2 cup. Ingredients:
1 1/2 cups whole wheat flour |
2/3 cup wheat bran |
3/4 cup splenda sugar substitute |
1 tablespoon baking powder |
1 (15 ounce) can peaches, undrained (packed in their own juice, not syrup) |
2 egg whites |
1/4 cup raisins or 1/4 cup chopped dried peaches |
1/2 teaspoon cinnamon (optional) |
Directions:
1. Preheat oven to 350 degrees F. Prepare a 12 count muffin pan with non-stick cooking spray.
2. In a medium bowl, combine the flour, wheat bran, Splenda, baking powder, and cinnamon if desired. Set aside.
3. Drain the peaches, reserving the juice. Puree the peaches in a blender, adding enough juice so you have 1 1/2 cups. Add this to the flour mixture, along with the egg whites. Stir until the dry ingredients are moistened, then fold in the raisins or dried peaches.
4. Fill muffin tins about 3/4 full with batter. Bake for 15-17 minutes, until a toothpick comes out clean.
5. Allow muffins to sit for 5 minutes after baking before removing from tins.
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