Breakfasts and Brunches

Banana Bran Muffins

(1 dozen muffins)

1 cup sifted all-purpose flour
6 packets Sweet 'N Low® granulated sugar substitute
1 teaspoon baking powder
1 ½ cups bran flakes cereal
1 teaspoon baking soda
¾ cup low-fat milk
2 tablespoons margarine, melted
4 teaspoons honey
2 tablespoon molasses
½ cup mashed banana
1 egg, beaten

Preheat oven to 425°F. Spray muffin tins with nonstick coating agent.* In medium-size bowl, sift together flour, Sweet 'N Low, and baking powder; stir in bran cereal. In separate bowl, dissolve baking soda in milk. Blend margarine, honey, molasses, banana, and egg. Combine with milk. Beat with fork or whisk to mix thoroughly. Make well in center of dry ingredients. Pour in liquid ingredients; stir quickly until dry ingredients are just moistened and mixture is still slightly lumpy. Divide batter into muffin cups, filling each two-thirds full. Bake 15 to 20 minutes, or until toothpick inserted in center comes out clean. Loosen edges of muffins. Let stand 1 or 2 minutes. Turn onto cooling racks.

Nutrients Per Serving

(1 muffin): Calories: 100, Protein: 3 g, Carbohydrate: 18 g, Fat: 3 g, Sodium: 185 mg, Cholesterol: 20 mg.

Dietary Exchanges

: 1 Starch, ½ Fat

Note

: By substituting 2 tablespoons liquefied Butter Buds for the margarine in this recipe, you can save 15 calories, 2 g fat, 6 mg cholesterol, and 5 mg sodium per muffin.

Note

: There's no need to spray with a nonstick coating agent if you own a nonstick muffin tin.