Becky’s (nearly fat free) Happy Morning Muffins

• 2 cups All-Bran cereal
• 1 1/4 cups buttermilk or sour milk
• 1 1/4 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/2 tsp salt
• 1 Tbs baking powder
• 1/2 tsp pumpkin pie spice mix (or plain cinnamon)
• 2 egg whites
• 1/2 cup mashed banana
• 1 medium carrot, grated
• 1/2 cup raisins

Preheat oven to 400 degrees F. Spray a 12-cup muffin pan with Pam.

In large mixing bowl, mix All-Bran cereal with sour milk. Let stand 5 minutes to soften.

In separate small bowl, combine flour, sugar, salt, baking powder, and spices.

When All-Bran has softened, stir in egg whites, banana, grated carrot, and raisins. Mix very well. Add flour mixture and stir only until moistened (some white streaks of flour will remain). Do not over-mix!!

Scoop into muffin cups. Bake in center of oven for about 20 minutes, until golden brown. Cool and enjoy!

Notes:

This recipe is adapted from a recipe on fatfree.com, which was adapted from an original recipe on the back of an All-bran cereal box.

To sour milk, put 1 Tbs lemon juice or white vinegar in the bottom of your measuring cup. Add milk to the appropriate measuring mark (in this case, 1 1/4 cups), and let stand for 5 minutes to thicken. I personally prefer milk soured with lemon juice, but the vinegar variety is just as good, and the vinegar will not add off flavors to your finished product.

This muffin is part of this week’s new breakfast: one Happy Morning Muffin with an 8oz smoothie made from fat free organic yogurt, frozen berries, wheat germ, flaxseed, and unsweetened organic dried coconut. Energy Town, here I come!