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May 17, 2010


1/2 c. whole wheat flour
  1-1/2 c. unbleached white flour
  1 C. 100% Bran cereal
  1/4 C. wheat germ
  1/4 C. oat bran (optional)
  1 T. baking powder
  1 tsp. baking soda
  1 T. cinnamon
  1/2 c. brown sugar
  1 C. low fat yogurt
  1/2 C. low fat milk
  1/4 C. egg substitute or 1 egg--beaten
  1/4 C. honey
  2 T. corn oil
  1 (8 oz.) can crushed pineapple
  2 c. raisins (optional)

Combine dry ingredients.
Mix yogurt, milk, egg substitute, honey, oil, pineapple
and raisins.
Add to dry ingredients; combine well.
Coat muffin tins with cooking spray.
Divide mixture to make 24 muffins.
Bake for 25 minutes at 400 degrees.
Let cool a few minutes and remove from pan.