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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 12 |
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Muffins are one of my favorites in the morning. I found this recipe on the side of a cereal box and modified it to my taste. I also bake these muffins in the small muffin tins so I can eat two of them. This is not too sweet but is a filling snack at coffee break time in the morning and satisfies my sweet tooth and is still somewhat healthy. Ingredients:
1 cup fiber one cereal (note: oatmeal is also good or all bran cereal) |
2 egg whites or 1 egg, slightly beaten (i have also used egg substitute) |
1/4 cup vegetable oil |
2 containers (6 oz each) low-fat yogurt (any flavor) note: i use either blueberry or raspberry flavored yogurt if i don't add the fruit. |
1 1/2 cups all purpose flour (i use whole wheat flour which gives it a nutty taste) |
1/3 cup packed brown sugar |
1 1/4 teaspoons baking soda |
1/2 teaspoon salt |
1/2 cup fresh blueberries or raspberries, if desired. |
Directions:
1. Heat ovent to 400 degrees F. Grease bottoms of 12 regular size muffin tins OR 24 small muffin tins.
2. Crush cereal.
3. In medium bowl, blend all dry ingredients except fruit.
4. In large bowl, blend yogurt, oil, egg, Add dry ingredients.
5. Fold in fruit.
6. Bake 18 - 20 mins. until brown.
7. Enjoy.
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