Best Grape Nuts Low Fat Muffins Recipes
HEALTHY GRAPE-NUTS LOW-FAT MUFFINS WITH FLAX SEED
I got this off a box of grape-nuts. I didn't have any eggs so I used the flax meal and water substitute. My kids loved them, hope you do too.
Provided by Chef Mom
Categories Quick Breads
Time 30m
Yield 12-15 muffins, 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F Spray muffin pan with cooking spray, set aside. In a large bowl mix flour, baking powder, cinnamon, and salt. In a medium bowl mix cereal and milk; let stand 3 minutes. Then add flax, water,applesauce, sugar, raisins, and butter to the cereal milk mixture. Add wet mixture to flour mixture and stir just until moist (will be lumpy). Spoon batter into muffin pan making cups mostly full (it doesn't rise much if at all). Bake for 20 minutes or until toothpick comes out clean. Serve warm with butter on top, yum!
Nutrition Facts : Calories 172, Fat 3.4, SaturatedFat 1.8, Cholesterol 7.9, Sodium 278.4, Carbohydrate 34.3, Fiber 3, Sugar 13.6, Protein 3.8
GRAPE-NUTS LOW-FAT MUFFINS RECIPE - (4.1/5)
Provided by PattiB
Number Of Ingredients 11
Steps:
- PREHEAT oven to 400ºF. Combine cereal and milk; let stand 3 min. Meanwhile, mix flour, baking powder, cinnamon and salt in large bowl; set aside. Beat egg in medium bowl. Add applesauce, sugar, raisins and margarine; mix well. Stir in cereal mixture until well blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) SPOON evenly into 12 (2-1/2-inch) muffin cups sprayed with cooking spray, filling each cup two-thirds full. BAKE 20 min. or until wooden toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool slightly.
GRAPE-NUTS LOW-FAT MUFFINS
Number Of Ingredients 11
Steps:
- PREHEAT oven to 400ºF. Combine cereal and milk; let stand 3 min. Meanwhile, mix flour, baking powder, cinnamon and salt in large bowl; set aside. Beat egg in medium bowl. Add applesauce, sugar, raisins and margarine; mix well. Stir in cereal mixture until well blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) SPOON evenly into 12 (2-1/2-inch) muffin cups sprayed with cooking spray, filling each cup two-thirds full. BAKE 20 min. or until wooden toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool slightly. Makes 1 dozen muffins. Tips & Suggestions Storage Know-How: Keep leftover muffins fresh by freezing them in a freezer-weight resealable plastic bag for up to 6 months. Thaw at room temperature, then reheat in microwave just before serving, if desired. Substitute: Prepare muffins as directed, substituting 2-1/4 cups Post Grape-Nuts Flakes for the 1 cup Grape-Nuts Cereal. Nutrition Bonus: Don't limit these low-fat muffins to breakfast. Enjoy them anytime of the day for a good source of iron from the fortified cereal.
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