Banana-Bran Soy Muffins
1 cup wheat bran
1 cup mashed ripe banana
2/3 cup soy milk
1/4 cup packed brown sugar
2 tablespoons prune baby food or prune butter (such as Lekvar)
1 large egg, lightly beaten
1 1/4 cups all-purpose flour
1/4 cup soy flour
1/4 cup finely chopped pecans
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
Preheat oven to 375 degrees.
Combine first 3 ingredients; let stand 5 minutes. Add sugar, baby food, and egg; mix well.
Lightly spoon flours into dry measuring cups; level with a knife.
Combine flours and next 4 ingredients (flours through salt) in a bowl; make a well in center of mixture.
Add bran mixture to flour mixture, stirring just until moist.
Spoon batter into 12 muffin cups coated with cooking spray.
Bake at 375 degrees F. for 20 minutes or until muffins spring back when touched lightly in center.
Remove muffins from pans immediately; cool on a wire rack.
Yield: 1 dozen.
Per serving (per 1 muffin): 134 calories; 3.2 g fat (0.5 g saturated fat; 21 percent calories from fat); 24.7 g carbohydrates; 18 mg cholesterol; 193 mg sodium; 4.3 g protein; 3.5 g fiber.
From Cooking Light magazine