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INGREDIENTS
1 - 2 scoops
100%
ANY WHEY Protein
1/4 cup oat bran
1 cup whole-wheat pastry flour
1/2 cup granular Splenda®
2 cups Kellogg's® All-Bran® Extra
Fiber Cereal
1 tablespoon baking powder
1/4 teaspoon salt
1 1/4 cups fat-free milk
1/4 cup egg substitute
1/4 cup vegetable oil
1/4 cup raisins
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1 |
In mixing bowl, stir together
100%
ANY
WHEY Protein,
flour, Splenda®, baking powder,
and salt. |
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2 |
In large mixing bowl, combine
Kellogg's® All-Bran™ Extra Fiber
Cereal, oat bran, raisins, and
milk. Let stand about 5 minutes
or until cereal softens. Add egg
substitute and vegetable oil.
Beat well. Add flour mixture,
stirring only until combined.
Portion batter evenly into six
5-inch muffin pan cups coated
with cooking spray. |
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3 |
Bake at 400°F about 20 minutes
or until lightly browned. Serve
warm. |
Yields 6 large muffins
16g protein each
Splenda® is a registered trademark
of Splenda, Inc.
Kellogg's® is a registered trademark
of the Kellogg Company. |
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