I sent the bran muffin recipe from Gramma Willardson in to a lady at the newspaper who adjusts recipes to make them low fat and healthier. Here is her version:
2 cups boiling water
1 cup rolled oats
1/2 cup canola oil
1 cup sugar
1 cup brown sugar
1 cup liquid egg substitute or 5-6 egg whites
2 teaspoons vanilla extract
3 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
5 teaspoons baking soda
1 quart (4 cups) lowfat buttermilk
4 cups All-Bran cereal
2 cups Bran Flakes cereal
1/2 cup chopped walnuts, toasted
1.Preheat oven to 350F. Spray muffin tins with nonstick spray or line with paper liners.
2.In small bowl combine rolled oats and boiling water and set aside.
3.In large bowl combine the oil, sugars, egg substitute and vanilla and beat for one minute. Add oatmeal mixture and mix well.
4.Combine flours, salt and baking soda, add to the wet mixture alternately with the buttermilk and combine until moistened. Fold in cereals and nuts. Spoon into prepared pans filling each cup about 3/4 full. Bake for 20 minutes or until top of muffin springs back when touched lightly with a finger. Makes 60 muffins
Each muffin contains approximately:
Grams of fat:3
Sodium: 180 mg.
Carbohydrate: 17 grams
Protein: 3 grams
Fiber: 3 grams
The taste testers in the fam ly found this recipe a little dry, probably due to using less oil than the other recipe, and the oatmeal has a drying tendency. I will adjust my next batch a little, using less oil, the brown and white sugars, but real eggs! But if you want to save calories and fat, try this recipe. It is GOOD FOR YOU, makes oodles, kids like it in their lunches or for snack.