A fiber rich and delicious muffin recipe! Jump start your day with the aromatic, spicy flavor of fresh ginger.
Ingredients
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1/4 cup (2 oz.)Better'n Eggs®*
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1 carton (8 oz.)fat-free vanilla yogurt
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1/4 cuporange juice
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2 Tbsp.canola oil
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1 Tbsp.grated fresh ginger
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1 cupwheat bran cereal (shreds, not flakes)
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1 1/4 cupwhole wheat flour
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1/3 cupsugar
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1 tsp.baking soda
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1 tsp.baking powder
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1/4 tsp.salt
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1 cupfrozen blueberries
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1/2 cupsliced almonds
Instructions
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Heat oven to 400°F. Line 12 muffin cups with paper cup liners; set aside. Stir together the Better'n Eggs, yogurt, orange juice, canola oil and fresh ginger. Stir in wheat bran cereal; let stand 5 minutes.
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Add whole wheat flour, sugar, baking soda, baking powder and salt. Stir just until moist. Gently stir in frozen blueberries and almonds.
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Spoon batter equally into muffin cups. Bake for 15 to 18 minutes or until toothpick inserted in center of muffin comes out clean.
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* May substitute AllWhites® for Better'n Eggs®.
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