Applesauce, Bran, and Oatmeal Muffins

(from cmcnett35’s recipe box)

Before freezing, let the muffins cool completely on a wire rack. Store them in a heavy-duty zip-top plastic bag in your freezer for up to a month.

NUTRITION PER SERVING (serving size: 1 muffin)

CALORIES 169(13% from fat); FAT 2.4g (sat 0.5g,mono 0.7g,poly 0.9g); PROTEIN 4.1g; CHOLESTEROL 19mg; CALCIUM 59mg; SODIUM 186mg; FIBER 3.2g; IRON 1.8mg; CARBOHYDRATE 34.9g

Source: Cooking Light, APRIL 2000 (from RecipeThing user sabrinatang)

Serves 12 people

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 3/4 cup wheat bran
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup raisins
  • 1 cup applesauce
  • 1/2 cup fat-free milk
  • 1 tablespoon vegetable oil
  • 1 tablespoon light-colored corn syrup
  • 1 large egg
  • Cooking spray

Directions

  1. Preheat oven to 375°.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through salt) in a medium bowl. Stir in raisins; make a well in center of mixture. Combine applesauce and next 4 ingredients (applesauce through egg); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon the batter into 12 muffin cups coated with cooking spray. Bake at 375° for 18 minutes or until the muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

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