Bran Muffins With Date Cream Cheese Spread
|Unprocessed wheat bran||1⁄4 Cup (4 tbs)|
|Unprocessed oat bran||1⁄4 Cup (4 tbs)|
|Boiling water||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Packed brown sugar||3 Tablespoon|
|Canola oil||3 Tablespoon|
|Egg whites/1/2 cup egg substitute||4|
|Whole wheat pastry flour||1 1⁄3 Cup (21.33 tbs)|
|Baking powder||2 Teaspoon|
|Raisins||1⁄2 Cup (8 tbs)|
Preheat oven to 400 degrees.
Spray the bottoms in a 12-well muffin tin with cooking spray or line with paper baking cups.
Mix brans and boiling water; set aside.
In medium bowl, beat milk, brown sugar, oil, honey and egg whites.
Add bran mixture, flour, baking powder, cinnamon and salt; stir until moistened (batter will be lumpy).
Fold in raisins.
Divide batter evenly among muffin cups.
Cups will be about two-thirds full.
Bake 20 to 25 minutes or until golden brown.
Immediately remove from pan.