- 1 cup all-purpose flour
- 1 cup wheat or oat bran
- 1/4 cup sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup egg substitute
- 1 cup fat-free milk
- 1/4 cup canola oil
- 1 cup fresh or frozen unsweetened raspberries
- In a 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 nonstick cooking spray or use paper liners; fill two-thirds full with batter. Bake at 400 degrees F for 20 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.