The 8 Week Cholesterol Cure Basic Muffins Recipes

CHOLESTEROL CURE OAT BRAN MUFFINS

Cholesterol Cure Oat Bran Muffins image

This is a version of cholesterol helping muffins that my MIL gave to me & then I have modified. It originates from the "Cholesterol Cure" book

Provided by Alton Brown Groupie

Categories Breads

Time 30m

Yield 24-30 muffins, 24 serving(s)

Number Of Ingredients 11

Ingredients

3 2/3 cups oat bran
1/3 cup flax seed
1/2 cup honey
2 1/2 teaspoons cinnamon
2 tablespoons baking powder
1/2 cup sliced almonds
1 cup almond milk
1 cup prune juice
1 cup egg white
4 tablespoons canola oil
1 cup applesauce

Steps:

In a food processor mix oat bran & flax seed into a coarse flour.
Mix dry ingredients & wet ingredients separately, then combine.
Then I added
2-3 mashed bananas.
1 cup chopped carrots in food processor.
4 scoops of vanilla protein powder
1 cup of Blueberries, raisins, craisins, dates, or prunes.
Pour into 24 muffin tins. Bake at 425 for 14-15 minutes.

Nutrition Facts : Calories 123.1, Fat 5.3, SaturatedFat 0.5, Sodium 112.6, Carbohydrate 21, Fiber 3.5, Sugar 8, Protein 4.5

THE 8-WEEK CHOLESTEROL CURE BASIC MUFFINS

The 8-Week Cholesterol Cure Basic Muffins image

Recipe from the book of the same nameTHE 8-WEEK CHOLESTEROL CURE by Robert E. Kowalski

Categories Snacks Other Other Snacks Low Fat Low Fat Snacks Breakfast Snacks Breakfast

Yield 12

Number Of Ingredients 9

Ingredients

Makes 12 muffins
2 1/4 c oat bran cereal (process in a food processor for a finer grain of oat--consistency of flour)
1/4 c. chopped nuts (walnuts/pecans)
1/4 c. chopped dates (or raisins)
1 TBS. baking powder
1/4 c.packed brown sugar (or 1/4c honey or molasses)
1 1/4 c skim milk
2 egg whites or 2 egg substit.
2 TBS. vegetable oil (or canola oil--no olive oil)

Steps:

In large bowl, combine oat bran cereal, nuts, dates and baking powder. Stir in brown sugar or liquid sweetening. Mix the milk, eggs, and oil together and blend in with the oat bran mixture. Line muffin pans with foil/paper baking cups. and fill with the batter. Bake 15-17 min. (test w/ toothpick --it should come out moist but not wet.)
Store in plastic bag in refrigerator or freeze for longer storage. Nutritional counts: carbs--18g, sugar--2.7g, cholesterol 0.5mg, calories--109.5 each Makes 12 muffins

Nutrition Facts : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories

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