- 1 c low-fat buttermilk
- 1 tsp. baking powder
- 1/2 tsp salt
- 1 Tbsp. vegetable oil
- 1 1/2 tsp cinnamon
- 1/2 c water
- 4 large egg whites, whipped until soft peaks form
- 3/4 c brown sugar, firmly packed
- 1 16oz. pkg. Hodgson Mill Oat Bran Cereal
- 1/4 c milled flax seed
Preheat oven to 400 ° F. Spray 12 muffin tins with no stick cooking spray.
Blend buttermilk with baking powder, salt, oil, cinnamon, brown sugar and water. Allow to stand 3 minutes until buttermilk becomes bubbly. Fold buttermilk mixture into egg whites. Fold oat bran cereal and flax into the mixture until just blended. Divide mixture among 12 muffin tins. Bake 20 minutes until lightly browned and firm to the touch. Allow muffins to cool for 5 minutes before removing from tins.
Muffins may be stored in refrigerator for up to 3 weeks or in freezer for 3 months.
To reheat, microwave each muffin for 30 seconds or heat in a 350 ° oven for 10 minutes.
Print this Recipe