Ingredients
-
1 1/2
-
2/3
-
3/4
-
1
-
1
-
2
-
1/4
-
1/2
-
-
-
-
-
-
-
Directions
Fat-Free Peach Bran Muffins, Adapted from Secrets of Fat-Free Baking by Sandra Woodruff, RD used Splenda instead of sugar, and added cinnamon to mine These do have a bit of the Splenda aftertaste, so if you want to use sugar, the recipe calls for 1/2 cup , Really great recipe, i personally didnt like the after taste from the splenda so next time i will use less and add some normal sugar ! Thanks !, These were WONDERFUL SOFT SWEET FLAVORFUL HEALTHY muffins! Such a nice change from applesauce used 1/2 cup Splenda granular plus 2T of Splenda brown sugar blend which did away with the ‘aftertaste’ used golden raisins and sprinkled wheat germ over the top of them I did use the cinnamon Made for Pick-A-Chef Fall 2007
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Steps
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1
Done
|
Preheat Oven to 350 Degrees F. Prepare a 12 Count Muffin Pan With Non-Stick Cooking Spray. |
|
2
Done
|
in a Medium Bowl, Combine the Flour, Wheat Bran, Splenda, Baking Powder, and Cinnamon If Desired. Set Aside. |
|
3
Done
|
Drain the Peaches, Reserving the Juice. Puree the Peaches in a Blender, Adding Enough Juice So You Have 1 Cups. Add This to the Flour Mixture, Along With the Egg Whites. Stir Until the Dry Ingredients Are Moistened, Then Fold in the Raisins or Dried Peaches. |
|
4
Done
|
Fill Muffin Tins About Full With Batter. Bake For 15-17 Minutes, Until a Toothpick Comes Out Clean. |
|
5
Done
|
Allow Muffins to Sit For 5 Minutes After Baking Before Removing from Tins. |
