“This recipe yields a bunch of very tasty, moist, satisfying muffins that don’t cost you a lot of calories and fat. It supposed to be only 1 WW point per muffin.”
IngredientsNutrition6 cups kellogg’s all bran complete cereal1⁄2of a 16 . 2 ounce box of general mills Fiber One cereal1 1⁄2 cupssugar2 1⁄2 cupswhole wheat flour2 1⁄2 cupsflour5 teaspoonsbaking soda1 tablespoonground cinnamon2 teaspoonssalt4 largeeggs, lightly beaten1⁄2 cupprune baby food1 tablespoonvanilla extract2 quartsfat-free buttermilk12 ouncesraisins1 lbcarrot, shredded
DirectionsIn a very large bowl, combine cereals, sugar, flours, soda, cinnamon and salt.In a medium bowl, combine the beaten eggs, baby food, and vanilla.Add the egg mixture to the cereal/flour mixture. Add the buttermilk to the cereal/flour mixture. Blend well until everything is moistened.Add the raisins and shredded carrots and mix well.Cover the bowl with plastic wrap and refrigerate over night (or for at least 2 hours).To bake. Heat oven to 400 degrees F. Spray muffin pans with non-stick spray. Fill muffin cups 2/3 full (Use a 1 3/4 inch cookie scoop).Bake 15 to 20 minutes, until nicely browned and set.Cool in pans for 6 minutes, then remove the muffins to a rack to cool completely. Enjoy.Note that the muffins freeze well. You don’t have to bake up all the muffins at one time. The batter will keep in the refrigerator for 6 weeks,.
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