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Categories:Viewed: 29 - Published at: 2 months ago
Ingredients
- 1 1/2 cups whole wheat flour
- 2/3 cup wheat bran
- 3/4 cup Splenda sugar substitute
- 1 tablespoon baking powder
- 1 (15 ounce) can peaches, undrained (packed in their own juice, NOT syrup)
- 2 egg whites
- 1/4 cup raisins or 1/4 cup chopped dried peaches
- 1/2 teaspoon cinnamon (optional)
Method
- Preheat oven to 350 degrees F. Prepare a 12 count muffin pan with non-stick cooking spray.
- In a medium bowl, combine the flour, wheat bran, Splenda, baking powder, and cinnamon if desired. Set aside.
- Drain the peaches, reserving the juice. Puree the peaches in a blender, adding enough juice so you have 1 1/2 cups. Add this to the flour mixture, along with the egg whites. Stir until the dry ingredients are moistened, then fold in the raisins or dried peaches.
- Fill muffin tins about 3/4 full with batter. Bake for 15-17 minutes, until a toothpick comes out clean.
- Allow muffins to sit for 5 minutes after baking before removing from tins.
