Ingredients
1 cup all-purpose flour1 cup wheat or oat bran1/4 cup sugar3 teaspoons baking powder1/4 teaspoon salt1/4 cup egg substitute1 cup fat-free milk1/4 cup canola oil1 cup fresh or frozen unsweetened raspberries
Preparation
In a large bowl, combine the flour, bran, sugar, baking powder and salt. In another bowl, beat egg substitute, milk and oil; stir into dry ingredients just until moistened. Gently fold in raspberries.
Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Bake at 400° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
