High Fiber Bran Muffins

Shared by: Vicki

2 Points Per Serving

This recipe is great and so filling! I love eating these muffins with a little Dannon Light Vanilla Yogurt spooned onto each bite. They are great!

2 1/2 cups wheat bran

1 1/2 cups orange juice, calcium fortified

6 dried prunes for prune butter

1/3 cup water for prune butter

2 egg whites

1/2 cup packed brown sugar

1/2 cup raisins

1 1/4 cups whole wheat flour

1/2 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon cinnamon

2 tablespoons wheat germ

Preheat Oven to 400º Spray Muffin Pan with quick spray of Pam or use muffin paper liners. Puree prunes and water in blender to make prune butter. Add orange juice and blend briefly so that it will be easy to pour prune butter out of blender container. In a large mixing bowl, combine wheat bran with orange juice/prune mixture, egg whites, sugar, and raisins. Let stand for 10 minutes or so. In a separate bowl, combine Flour, soda, baking powder, cinnamon and wheat germ. Stir the dry ingredients into bran/orange juice mixture. Blend until all dry ingredients are moist. Fill 12 muffin tins with batter. Tins will be very full. Bake at 400º for 15 minutes. Description:\par "Low calorie, low fat, high fiber and calcium rich!"

Servings : 12

Per serving: 154 Calories (kcal); 1g Total Fat; (4% calories from fat); 5g Protein; 38g Carbohydrate; 0mg Cholesterol; 149mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : I used King Arthur's 100% White Whole Wheat