Ingredients:
1 cup all-bran cereal ( crushed)
2 egg whites
1/4 cup vegetable oil
12 ounces nonfat yogurt ( 2 6 oz containers)
1 1/2 cups all-purpose flour
1/3 cup Splenda granular
1 1/4 teaspoons baking soda
1/2 teaspoon salt
Directions:
Heat oven to 400 F.
Grease bottoms of 12 muffin molds, or use baking cups.
Crush cereal.
Stir together egg whites, oil, and yogurt.
Stir in cereal and dry ingredients (except optional additions), just until moistened.
Fold in optional additions.
Spoon batter evenly into tins.
Bake 18-20 minutes or until golden brown.
Servings: Serve
Time preparation: 10 min.
Time total: 30 min.