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"Very wet, flavorful, high-fiber muffins."
- 2 tablespoons vegetable oil
- 2/three cup applesauce
- 1 cup 1% low-fat milk
- 2/3 cup low-fats simple yogurt
- 1 more huge egg
- 2 half tablespoons strawberry jam
- 1 tablespoon vanilla extract
- 2 three/4 cups bran flakes cereal
- 1 cup complete wheat flour
- 1 1/four cups wheat bran
- 1 1/4 cups buckwheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 half of tablespoons brown sugar
- 2 teaspoons floor ginger
- 1/4 teaspoon pumpkin pie spice
- 1/four teaspoon allspice
- 1/four teaspoon floor nutmeg
|Prep : 25M||Cook : 16M||Ready in : 55M|
- Preheat oven to 350 stages F (one hundred seventy five degrees C). Lightly coat muffin cups with cooking spray or line with paper muffin liners.
- In a medium bowl, beat together oil, applesauce, milk, yogurt, egg, strawberry jam, and vanilla extract.
- In a meals processor, grind bran flake cereal to a pleasant powder; this ought to make about 1 1/4 cups flour. Transfer to a huge bowl, and stir together with whole wheat flour, wheat bran, buckwheat flour, baking powder, baking soda, brown sugar, ground ginger, pumpkin pie spice, allspice, and floor nutmeg. Pour in applesauce aggregate, and mix very well. Spoon combination into prepared muffin cups, filling till stage with the top of the muffin cups.
- Bake in preheated oven 26 to 30 minutes, or till cakes test done with a toothpick. Remove desserts from pan, and cool on twine racks.
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