Re: Hey Marilyn, could you have the Raisin Bran Muffin recipe?
Lisa - sure here it is.
"You'd Never Know It" Low Fat Bran Muffins from Weight Watchers magazine
1 cup + 1 tablespoon whole-wheat pastry flour
1+ 1/2 ounces (@3/4 cup) unprocessed bran (I weigh it on my food scale)
1/2 cup + 1 tablespoon firmly packed light brown sugar
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup raisins
1 cup nonfat buttermilk
2 egg whites
2 1/2 tablespoons vegetable oil
2 tablespoons molasses
Preheat oven to 400 degrees. Line 12 muffin cups with paper liners or spray with cooking spray.
In large bowl, whisk together flour, bran, sugar, baking soda and salt. Stir in raisins.
In another bowl, whisk together buttermilk, egg whites, oil and molasses. With wooden spoon or spatula, fold into flour mixture just until blended.
Spoon 1/3 cup batter into each prepared cup. Bake until light golden and firm to the touch, about 15 minutes. Remove muffins from pan and cool on rack
Serving (1 muffin) is 153 cal, 3g fat, 3g fiber, 4g protein
Here is the Broccoli Bread (crustless quiche) recipe too
(From Cooking Light)
1 cup egg substitute
3/4 cup fat-free cottage cheese
1/2 cup fat free sour cream
2 tablespoons butter, melted
3/4 teaspoon salt
1 1/2 cups finely chopped onion
1 (10-ounce) package frozen chopped broccoli, thawed and drained
1 (8 1/2 ounce) package corn muffin mix (such as Jiffy)
Cooking Spray
Preheat oven to 400 degrees
Combine first 5 ingredients (thru salt) in large bowl. Stir in onion, broccoli and muffin mix, stir until well blended. Pour into a 13x9 inch baking pan coated with cooking spray. Bake at 400 degrees for 30 minutes or until set and slightly golden brown.
You can make this with other veggies, or a combination. I have added spinach, carrots, etc. It is great reheated for a quick breakfast or with a salad for lunch.
