jjohn
Registered User
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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 raisins1 In mixing bowl, stir together 100% ANY
WHEY Protein, flour, Splenda®, baking powder, and salt.
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.
3 Bake at 400°F about 20 minutes or until lightly browned. Serve warm.
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 raisins1 In mixing bowl, stir together 100% ANY
WHEY Protein, flour, Splenda®, baking powder, and salt.
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.
3 Bake at 400°F about 20 minutes or until lightly browned. Serve warm.
