Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. lightly sweetened bran cereal (such as FiberOne), crushed | ||
| 1 c. low-fat buttermilk | ||
| 1 c. Hy-Vee all-purpose flour | ||
| ¾ c. ground flaxseed | ||
| ½ c. packed Hy-Vee brown sugar | ||
| ½ c. finely shredded carrot | ||
| ½ c. Hy-Vee raisins | ||
| ¼ c. Hy-Vee granulated sugar | ||
| ¼ c. Hy-Vee flake coconut | ||
| 1 tbsp. Hy-Vee canola oil | ||
| 3 tsp. Hy-Vee baking powder | ||
| 2 tsp. Hy-Vee ground cinnamon | ||
| 1 tsp. Hy-Vee vanilla | ||
| ½ tsp. Hy-Vee salt | ||
| 2 large omega-3 eggs |
Directions
- Preheat oven to 375 degrees. Line 12 muffin cups with paper cups or spray with nonstick cooking spray.
- Mix crushed cereal and buttermilk in a large bowl; let stand about 5 minutes or until cereal is softened. Stir in remaining ingredients. Divide batter evenly among muffin cups.
- Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 35mg
- Sodium: 290mg
- Total Carbohydrates: 27g
- Protein: 5g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 2%
0%
Iron 10%
0%
Calcium 8%
Recipe Source:
Hy-Vee Seasons Healthy Living Recipes Cookbook.