Banana-Bran Soy Muffins

"I like to put new ingredients into old family recipes. When I started eating soy for health reasons, I added soy milk and soy flour to this favorite muffin recipe. My family and friends can't tell the difference." -CL Reader

Yield:

1 dozen (serving size: 1 muffin)

Recipe from

Nutritional Information

Calories 134
Caloriesfromfat 21 %
Fat 3.2 g
Satfat 0.5 g
Monofat 1.4 g
Polyfat 1 g
Protein 4.3 g
Carbohydrate 24.7 g
Fiber 3.5 g
Cholesterol 18 mg
Iron 1.9 mg
Sodium 193 mg
Calcium 76 mg

Ingredients

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
Cooking spray

Preparation

Preheat oven to 375°.

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° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Note: This muffin has a dense texture.

Note:

January 2000