“"Hearty" and filling, these low fat breakfast muffins taste great without adding cholesterol or added oil to your diet. Muffins store great in a covered container in the refrigerator - just warm in the microwave. I have been experimenting with cooking low fat and low cholesterol recipes for my husband. Bake in a pre-heated 400 degree oven.”
READY IN:
30mins
SERVES:
18
YIELD:
18 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat oven to 400 degrees Fahrenheit.
  2. Prepare standard sized muffin tins by spraying with a low fat cooking spray or line with muffin cups.
  3. In one large bowl, combine first five ingredients, mixing all dry ingredients well.
  4. Stir in raisins.
  5. In a separate bowl combine the following wet ingredients: egg substitute, applesauce, milk. Stir well.
  6. Pour wet ingredients into dry ingredients and stir until moistened. Do not over-mix muffin dough.
  7. Spoon into prepared muffin tins.
  8. Bake in a pre-heated 400 degree oven for 18-20 minutes or until muffins are lightly browned on top and a toothpick inserted into the center of a muffin is dry when removed.

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