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Tag: Muffin Tin

Cheesy Hash Brown Breakfast Muffins

Cheesy Hash Brown Breakfast Muffins

Cheesy Hash Brown Breakfast Muffins

 

2 C (170g) Frozen Hash Browns (Shredded White Potatoes)

1 Bag (4C) Pepper and Onion Blend, or 4C fresh

2 tsp. (10g) Minced Garlic

1/2 C (113g) Fat-Free Plain Greek Yogurt

1 C (112g) Fat-Free Shredded Mozzarella

1 1/8 C (276g) Liquid Egg Whites, 9 servings or 6 whole egg whites

2 large Eggs

1/2 C Shredded Parmesan

 

Preheat oven to 400 degrees F and spray a muffin tin with nonstick cooking spray. Cook the hash browns and peppers/onions (in separate pans to minimize moisture) and add garlic in towards the end of their cook times.  Spoon this mixture into a muffin tin and allow it to cool for 10 minutes. Add salt, pepper, or other seasonings at this point if you’d like.  Add a mixture of egg whites, egg, parmesan, mozzarella, and Greek yogurt on top, filling each slot evenly. Bake for 20-22 minutes.  Optional: Add cooked sausage crumbles or cooked diced bacon with the potatoes and veggies.

Portuguese Bolinhos de Laranja “Little Orange Cakes”

Portuguese Bolinhos de Laranja “Little Orange Cakes”

Portuguese Bolinhos de Laranja “Little Orange Cakes”

 

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

grated zest of 2 oranges

4 eggs

1 1/4 cup sugar

1 cup fresh orange juice

1 cup unsalted butter, melted

1 teaspoon vanilla

Sanding sugar

 

Preheat oven to 350F. Grease 2 muffin pans. In a bowl combine flour, baking powder, salt and orange zest. In a separate bowl combine eggs and sugar and beat with an electric mixer for 3 minutes or until the eggs are pale yellow and fall in ribbons. Stir in orange juice, butter and vanilla until well combined. Stir in the dry ingredients until just combined. The mixture will froth a little. Pour the batter into the muffin cups filling them 3/4 of the way up. Bake for 13-14 minutes or until the edges start to brown. Sprinkle the top of each cake with some sanding sugar and return pans to the oven. Turn the oven off and leave them in there for 2 minutes. Allow the pans to cool 5 minutes then run a knife around the edge of each cake and gently unmold. Let the cakes cool completely.

Catherine Newman’s Ricotta and Spinach Frittatine

Catherine Newman’s Ricotta and Spinach Frittatine

Catherine Newman’s Ricotta and Spinach Frittatine

 

3 T. olive oil

1 small onion, chopped

1 garlic clove, minced

3 eggs

250 grams (8.8 ounces) whole-milk ricotta

1 heaping cup grated cheddar, gouda or mozzarella

1/3 cup freshly grated parmesan

3 cups chopped baby spinach (around 6 ounces) or equal amount of steamed, chopped broccoli or frozen spinach

1-2 T. finely chopped fresh herbs (like parsley, chives, basil or a lesser amount of thyme or marjoram)

3/4 tsp. kosher salt

Black pepper

 

Heat the oven to 350 and grease the 12 wells of a standard muffin tin. Heat the oil in a small skillet over medium heat and sauté the onion until soft and browning, about 10 minutes. Add the garlic, cook another minute, then add the spinach and cook until just wilted, about 1 minute. In a medium bowl, whisk the eggs, then add the cheeses and stir. Add the vegetables, the herbs, and the salt and pepper, and stir well. Divide the mixture in the muffin cups and bake 15-20 minutes until puffed, deeply golden, and set. Eat right away or refrigerate.

Spiced Apple, Squash, and Carrot Muffins

Spiced Apple, Squash, and Carrot Muffins

Spiced Apple, Squash, and Carrot Muffins

 

1 cup plain whole-wheat flour

1/4 cup superfine sugar

1 1/2 tsp. baking soda

½ tsp. ground cinnamon

1/4 tsp. fine salt

¼ tsp. ground ginger

1/2 tsp. pumpkin pie spice

1/2 cup sunflower oil

1/2 cup maple syrup

2 eggs, beaten

1/2 tsp. vanilla extract

1 cup peeled and grated apple

1 cup grated carrot

1 cup peeled and grated butternut squash

1/3 cup raisins

 

Preheat the oven to 35O°F (180°C) and line a 12-hole muffin pan with paper liners. Put all of the dry ingredients in a bowl and mix. Put all of the wet ingredients into another bowl and stir to combine. Mix the wet ingredients into the dry ingredients gently until combined. Divide the mixture evenly between the muffin liners and bake in the oven for 20 minutes until well risen and just firm in the middle. Remove from the oven, leave to cool in the pan for a few minutes then transfer to a wire rack to cool completely. The muffins will keep for up to 2 days in an airtight container.

Mini Pesto Potato Spinach Frittata

Mini Pesto Potato Spinach Frittata

Mini Pesto Potato Spinach Frittata

 

1 medium potato, diced

2 T. olive oil + more for greasing pan

1 cup packed spinach, chopped

½ cup grated cheddar cheese

6 eggs

¼ cup milk

1 ½ T. prepared pesto

salt and pepper to taste

 

Preheat oven to 375. In a pan, heat olive oil over medium-high heat. Add diced potatoes and cook for 10 minutes. Stirring occasionally. Meanwhile, whisk together spinach, cheese, eggs, milk and pesto. Add cooked potatoes to egg mixture. Scoop into a greased mini muffin pan. Bake for 20-24 minutes or until tops are slightly browned and eggs cooked through

Cheese-Filled Meat Loaf Muffins

Cheese-Filled Meat Loaf Muffins

Cheese-Filled Meat Loaf Muffins

 

1½ lb. lean ground beef

1 cup crushed saltine crackers

2 T. Montreal steak seasoning

2 T. Worcestershire sauce

2 large eggs, lightly beaten

1 (8-oz) pkg shredded mozzarella cheese

¼ cup ketchup

2 T. brown sugar

 

Preheat oven to 450°F. Stir together ground beef, crackers, steak seasoning, Worcestershire, and eggs in a large bowl. Press half of mixture into 12 lightly greased muffin cups. Place a mound of cheese in center of each muffin. Press remaining meat mixture over cheese. Bake 15 minutes. Stir together ketchup and brown sugar; brush over meat loaf muffins. Bake 5 minutes longer or until beef is no longer pink in center. Let stand 5 minutes before serving.

Sweet and Sour Chicken Bundles

Sweet and Sour Chicken Bundles

Sweet and Sour Chicken Bundles

1/3 C. low-sodium chicken broth

2 T. rice vinegar

2 T. ketchup

1 T. low-sodium soy sauce

2 tsp. sesame oil

1 T. sugar

2 tsp. cornstarch

1 T. plus 2 tsp. canola oil

1 lb. skinless, boneless chicken breasts, sliced into 1/2-inch cubes

1 small green bell pepper, chopped

1 small red bell pepper, chopped

2 scallions, thinly sliced

2 garlic cloves, minced

2 tsp. minced ginger

1 C. chopped pineapple

12 egg roll wrappers

 

In a small bowl, whisk together the first seven ingredients. Set the sauce aside. Heat 1 T. of the canola oil in a large skillet over medium heat. Add the chicken and cook until it’s no longer pink, about 5 minutes. Add the peppers, scallions, garlic, and ginger and cook, stirring often, until the peppers are slightly tender, about 3 minutes. Pour in the sauce and bring the mixture to a boil. Continue to cook the mixture until the sauce has thickened slightly, about 1 minute. Stir in the chopped pineapple, then remove the pan from the heat. Heat the oven to 375° and coat a standard 12-cup muffin tin with cooking spray. Center and press an egg roll wrapper into each well of the tin to form a cup. Fill each one with the chicken mixture. Fold in three corners of each wrapper, then lightly brush the inside of the remaining corner with water and press it in place on top of the others. Brush the tops of the bundles with the remaining oil. Bake them until golden and crisp, about 15 minutes. Let them cool for 5 minutes before unmolding them.

Bacon Wrapped Eggs

Bacon Wrapped Eggs

Bacon Wrapped Eggs

1 tablespoon coconut oil or ghee, plus more to grease the pan

12 bacon slices

2 1/2 cups baby spinach

2/3 cup chopped white mushrooms

1/8 teaspoon garlic powder

12 large eggs

1 teaspoon minced fresh chives

Pinch of sea salt

Pinch of freshly ground black pepper

 

Preheat the oven to 400°F. Lightly grease a 12-cup muffin tin with coconut oil. In a large skillet, melt the coconut oil over medium heat. Add the bacon and cook until the fat has just rendered but the bacon is still soft and pliable, 3 to 4 minutes on each side. Set the bacon aside on a paper towel. Pour out all but 1 tablespoon of the rendered bacon fat from the skillet. Return the skillet to the heat, add the spinach, mushrooms, and garlic powder, and stir. Cook until the spinach becomes soft, 1 to 2 minutes. Transfer the mixture to a bowl and set aside. Place 1 piece of bacon inside each well of the prepared muffin tin, wrapping it around the sides. Spoon about 2 teaspoons of the vegetable mixture into each well inside the bacon. Crack 1 egg into each well on top of the vegetables. Sprinkle evenly with the chives, salt, and pepper. Bake for 12 to 15 minutes, until the eggs are cooked to your desired doneness. Watch closely to prevent overcooking. Gently run a spatula or small butter knife around the edge of each bacon wrapped egg to release it from the pan. Serve warm.

Muffin Tin Eggs Benedict Casserole Cups

Muffin Tin Eggs Benedict Casserole Cups

Muffin Tin Eggs Benedict Casserole Cups

12 oz of Canadian bacon, diced

6 English Muffins, split and cut into cubes

4 eggs

1 C. whole milk

1/2 tsp. onion powder

1/4 tsp. paprika

 

3 large egg yolks

1/4 tsp. Dijon mustard

1 tsp. fresh lemon juice

1/8 tsp. cayenne pepper

1/2 tsp. salt

1/8 tsp. ground black pepper

1/2 C. unsalted butter, melted

 

Grease a standard 12-C. muffin pan. Fill each muffin C. with several bread cubes, pressing into the bottom. Sprinkle diced Canadian bacon among the cups. Fill all the space in each C. with the remaining bread cubes. They should be packed fairly tight. In a mixing bowl, whisk eggs, milk and onion powder. Pour the mixture evenly over the 12 cups. Press the bread to help soak in the eggs. Continue to fill the cups until all the liquid is used. Cover with foil and place in the refrigerator overnight. The next morning, preheat the oven to 375°F. Remove casserole C. from the refrigerator and uncover. Sprinkle paprika on top of the C. and return the foil. Bake at 375°F, covered for 35 minutes. Uncover and bake for an additional 10-12 minutes, or until a knife, inserted in the middle, conies out clean. Once the casserole C. are ready to serve, prepare the hollandaise. In a blender, combine all egg yolks, mustard, lemon juice, cayenne, and pepper. Cover and blend until well combined, about 5 seconds. Melt butter in a microwave safe spouted measuring cup for about 1 minute. With the blender on high speed, very slowly pour butter into the blender. The mixture will thicken quickly. Serve immediately.

Blueberry Pie French Toast Muffins

Blueberry Pie French Toast Muffins

Blueberry Pie French Toast Muffins

8 eggs

3/4 C. milk

1 tsp. vanilla extract

1/4 tsp. lemon zest

1/2 tsp. lemon juice

1/4 tsp. ground allspice

1/4 tsp. salt

8 thick slices of whole grain bread, cut into cubes

1/4 C. blueberries

 

Preheat the oven to 350°F. Grease 8 C. of a 12-cup muffin tin. In a large bowl, whisk together the eggs, milk, vanilla, lemon zest, lemon juice, allspice and salt. Add the bread cubes and stir, making sure all the cubes are covered in eggy mixture. Let soak for 5 minutes. Fold in the blueberries. Spoon the bread mixture into muffin cups. Bake for 12 to 14 minutes, until the egg is cooked and the muffins are golden brown. Turn out onto a rack to cool completely. Store in an airtight container in the refrigerator for up to 1 week. Tip: This recipe lends itself to any seasonal fruit. To reheat these babies, pop them into the toaster oven with the rack on the lowest level and heat them for 4 to 6 minutes. Serve with a drizzle of maple syrup or honey. If you’re eating on the go, use a healthy smear of jam to avoid a sticky mess.

Honey Bran Muffins

Honey Bran Muffins

1 1/4 C. whole wheat pastry flour
1/2 C. oatmeal
1 C. oat bran
1/4 C. honey
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/4 tsp. nutmeg
2 slightly beaten eggs
2/3 C. buttermilk
1/2 C. raisins
1/4 C. oil

Spray muffin pan with vegetable cooking spray or line with paper baking cups. Stir together all dry ingredients. Combine eggs, buttermilk, honey and oil. Add egg mixture to flour mixture; stir until moistened. Fold in raisins. Fill muffin pan 2/3 full. Bake in a 400 degree F oven for 15-20 minutes.

Yield: 12 Muffins
Serving Size: 1 Muffin

Calories: 165
Fat: 6g
Fiber: 4g

Lemon Blueberry Oatmeal Muffins

Lemon Blueberry Oatmeal Muffins

1-3/4 C. Quaker Oats (quick or old fashioned, uncooked), divided
2 T. firmly packed brown sugar
1 C. all-purpose flour (add an additional 2 T. if using old fashioned oats)
1/2 C. granulated sugar
1 T. baking powder
1/4 tsp. salt (optional)
1 C. skim milk
2 egg whites, lightly beaten
2 T. vegetable oil
1 tsp. grated lemon peel
1 tsp. vanilla
1 C. fresh or frozen blueberries (do not thaw)

Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups. For topping, combine 1/4 C. oats and brown sugar; set aside. For muffins, combine 1-1/2 C. oats with remaining dry ingredients in large bowl; mix well. In small bowl, combine milk, egg whites, oil, lemon peel and vanilla; mix well. Add to dry ingredients; stir until moistened. Gently stir in berries. Fill muffin cups almost full; sprinkle with topping. Bake 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack for five minutes; remove from pan. Serve warm.

Yield: 12 muffins
Serving Size: 1 muffin

Calories: 180
Fat: 3.5g
Fiber: 2g

Blue Cheese Yorkshire Pudding

Blue Cheese Yorkshire Pudding

1 C. all-purpose flour
3/4 C. 2% low-fat milk
1/3 C. (1-1/3 oz.) crumbled blue cheese
1-1/2 tsp. sugar
1/8 tsp. salt
1 large egg
1 large egg white
1 T. vegetable oil
Cooking spray

Combine first 7 ingredients in a bowl; beat at medium speed of a mixer until smooth. Beat at high speed 15 seconds; set aside. Divide oil evenly among 8 muffin cups; coat sides of cups with cooking spray. Place muffin cups in a 450°F oven for 3 minutes. Divide batter evenly among prepared C.; bake at 450°F for 10 minutes. Reduce oven temperature to 350°F; bake an additional 15 minutes or until golden. Serve immediately.

Yield: 8 servings
Calories: 189
Fat: 5.9g

Fat-Free Bran Muffins

Fat-Free Bran Muffins

2 1/2 C. Kellogg’s Bran Buds cereal
3/4 cup hot water
1/2 cup fruit puree (e.g. “Just like Shortenin'” or Sunsweet Lighter Bake)
1/4 cup molasses
2 C. buttermilk
1 cup sugar
2 eggs
2 1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
2 1/2 C. flour

Preheat oven to 375 degrees or 350 degrees if using non-stick pans. Grease muffin tins. In a food processor, add cereal and process until crushed to fine crumbs. Add hot water. Process until briefly. Add all remaining ingredients and mix just until batter is blended. At this point, the batter can be refrigerated for up to six weeks, so you can make a batch ahead and just bake them fresh when you need them. When ready to bake, fill greased muffin tins 3/4 full. Bake for 15 to 20 minutes or until lightly brown. Do not over bake. You can also add chopped fruit or nuts to the batter for variety.

Yield: 24 Muffins
Serving Size: 1 Muffin

Calories: 135
Fat: < 1g
Fiber: 4.4g

Blackberry Muffins

Blackberry Muffins

2 cup whole-wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
3 T. sugar
1/2 cup unsweetened applesauce
2 eggs, beaten
1/2 cup low-fat buttermilk
2 cup fresh blackberries

Preheat the oven to 350 degrees. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and sugar. In a separate bowl, combine the applesauce, eggs, and buttermilk. Add the dry ingredients slowly to the wet ingredients. Mix gently until just combined. Carefully fold in the blackberries. Pour the batter into nonstick muffin C. until they are two-thirds full. Bake for 20 to 25 minutes until a toothpick comes out clean and muffins are lightly browned.

Yield: 12 servings
Serving size: 1 muffin

Calories: 97
Fat: 1g
Fiber: 3g

Kashi Good Friends Muffins

Kashi Good Friends Muffins

1 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1-3/4 C. Kashi Good Friends™ Cereal
3/4 cup skim milk, rice or soy milk
1/4 cup honey
2 egg whites
1/4 cup unsweetened applesauce
1 medium ripe banana, mashed
Non-stick cooking spray

Preheat oven to 400°F. In a small bowl, stir together flour, baking powder and salt. Set aside. In a large mixing bowl, combine Kashi Good Friends™ Cereal and milk and let stand for 2-3 minutes. Add the egg whites and beat well. Stir in applesauce, banana and honey. Add flour mixture and mix only until dry ingredients are moistened (over-mixing will produce rubbery muffins). Fill sprayed muffin tins. Bake for 20-25 minutes or until lightly browned.

Yield: 12 Muffins
Serving Size: 1 muffin
Calories 100
Fat: 0g
Fiber 3g

Vegetable Quiche Cups to Go

Vegetable Quiche Cups to Go

from The South Beach Diet

1 10oz. pkg. frozen Chopped Spinach
3/4 C. Egg Beaters
3/4 C. shredded reduced-fat Cheese
1/4 C. diced Green Bell Peppers
1/4 C. diced Onions
3 drops Hot Pepper Sauce (optional)

Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid. Line a 12 cup minature muffin pan with foil baking cups. Spray the cups with cooking spray. Combie the egg substitute, cheese, peppers, onions and spinach in a bowl. Mix well. Divide evenly among the muffin cups. Bake at 350 degrees for 20 inutes, until a knife inserted in the center comes clean.

Quiche cups can be frozen and reheated in the microwave. Any combination of appropriate vegetables and low fat cheese may be used.

Yield: 12 minature quiche cups
Serving Size: 2 Quiche Cups

Calories: 77
Fat: 3g
Fiber: 2g

Notes: These came out better than the last egg recipe from the South Beach Diet book that I tried (cheesy frittata). The flavor was really bland though, even with the hot sauce added. These coulda used a generous pinch of thyme maybe or some oregano and a bunch of freshly grated pepper. I made them in a six cup regular size muffin tin instead of the miniature ones.

Also, I think that the book “overcharges” on calories, and gives credit for too much fiber. I entered the information in Crosstrainer (using 80 calories an ounce cheese) and 2 LARGE quiche cups (ie, the same as 4 small) came to be 106 calories, 2.9g fat, and 2.8g fiber, which is quite different than the books information (listed above) states.

Big Batch Lemon Muffins

Big Batch Lemon Muffins

1 1/2 C. Unbleached all-purpose flour
1 1/2 tsp. Cream of tartar
1 T. Baking powder
1/4 tsp. Sea salt
1/4 tsp. Ground nutmeg
1 1/2 ups Whole wheat flour
1/2 C. Wheat germ
10 1/2 oz. Soft silken tofu, drained
1/4 C. Lemon juice
2 T. Egg replacer
1/2 C. Water
1/2 C. Natural applesauce
1 C. Brown sugar
1/2 C. Light corn syrup
1/2 C. White grape juice concentrate, – (frozen, thawed)
1 tsp. Vanilla extract
1 tsp. Grated lemon peel
1/2 tsp. Cinnamon

Preheat oven to 400 F. Oil and lightly flour muffin pans. Sift all-purpose flour, cream of tartar, baking powder, salt and nutmeg into a large bowl. Stir in whole wheat flour and wheat germ. Set aside. Place tofu and 2 T. lemon juice in a food processor and blend until smooth. Set aside. In a small bowl, whisk egg replacer with water until foamy. In a medium-size bowl, mix applesauce, brown sugar, corn syrup and juice concentrate. Stir in egg replacer, vanilla, lemon peel and remaining 2 T. lemon juice. Add applesauce mixture to dry ingredients alternately with tofu mixture, stirring after each addition. Fill muffin C. 2/3 full with batter and lightly dust surface of each with cinnamon. Bake until muffins are light brown and toothpick inserted into center of muffin comes out clean, about 18 minutes. Turn out to cool on a wire rack. Serve warm or wrap and store at room temperature when cool.

Makes 24 Muffins
Calories 143
Fat 2 g
1g fiber

Herbed Sausage Muffins

Herbed Sausage Muffins

A couple muffins & some fruit made an easy, tasty breakfast with a good combination of carbs, protein, and fats. I didn’t get hungry for hours after this breakfast.

6 oz. turkey sausage, casings removed

1/4 Onion, diced (optional)

1/2 tsp. onion powder

1/4 tsp. dried sage

1/8 tsp. ground black pepper

1 C. all-purpose flour

1/2 C. whole-wheat flour

11/2 tsp. baking powder

3/4 C. skim milk

3 T. maple syrup

1 egg white, lightly beaten

2 T. canola oil (I used olive oil)

Coat 10 muffin cups with no-stick spray. Set aside. Crumble the sausage into a large no-stick frying pan set over medium heat (along with onions, if using). Cook, breaking up the pieces with a wooden spoon for 5 minutes, or until browned.   Place the meat in a small bowl and stir in the onion powder, sage and pepper.  In a medium bowl, stir together the all purpose flour, whole-wheat flour and baking powder. In a small bowl, combine the milk, maple syrup, egg white and oil. Add the maple mixture to the flour mixture and stir just until combined. Then gently fold in the meat mixture. Spoon the mixture into the muffin cups, filling each cup about 3/4 full. Bake at 400 about 20 minutes, or until golden brown and a toothpick inserted near the center of a muffin comes out clean. Remove from the muffin pan. 

1 Muffin: 137 calories

6g Protein

5g Fat

1g Fiber

Notes: I use Foster Farms Mild Italian Turkey Sausages; 140cal per sausage, 2 sausages used in this recipe.

Whole Wheat Banana Muffins

Whole Wheat Banana Muffins

3/4 C. all-purpose flour
1 C. whole wheat flour
1/4 C. oat bran
3 T. wheat germ
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground ginger
1 dash nutmeg
2 bananas — mashed
1/4 C. light brown sugar
1 T. vegetable oil
1 egg — lightly beaten
1/2 C. unsweetened applesauce
vegetable oil spray

Preheat oven to 350. Combine flours, oat bran, wheat germ, baking powder, baking soda, salt, and ground ginger in a large bowl; make a well in the center of the mixture. Combine mashed banana, sugar, oil, egg, and apple sauce; add to dry ingredients, stirring until just moistened. Spoon mixture into a 12- C. muffin pan coated with vegetable oil spray, filling two-thirds full. Bake at 350 for 23 minutes.

Yield: 12 muffins
Calories: 123
Fat: 2g
FIber: 3g

The Greenhouse Bran Muffins

The Greenhouse Bran Muffins

1 C. shreds of wheat bran cereal (all bran, etc)
1/2 C. raisins
1/3 C. boiling water
3/4 C. low-fat buttermilk
1/3 C. molasses
2 T. vegetable oil
1 large egg lightly beaten
1/2 C. all-purpose flour
1/2 C. whole wheat flour
1 1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/8 tsp. salt
1/8 tsp. ground ginger
1/8 tsp. ground cloves
cooking spray

Preheat oven to 350 degrees F. 2. Combine first 3 ingredients in a bowl; stir well. Let stand 5 minutes. Stir in buttermilk and next 3 ingredients; set aside. 3. Combine flours and next 5 ingredients in a bowl; make a well in center of mixture. Add cereal mixture to flour mixture; stirring just until moist. 4. Divide batter evenly among 12 muffin C. coated with cooking spray. Bake at 350 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove from pan immediately; place on a wire rack.

Yield: 1 dozen (serving size: 1 muffin).
Calories: 129
Fat: 3.4g
Fiber: 3.5g