Boysenberry Pocket Muffins

These low-fat bran muffins are so good, you won't even be tempted to add a pat of butter.

Recipe Ingredients:

Muffins:
1 1/2 cups 100% bran cereal
1 1/4 cups nonfat or lowfat milk
2 extra-large egg whites or 1/3 cup Egg Exchange
1/4 cup vegetable oil
1/3 cup packed brown sugar
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup boysenberry jam (or your favorite flavor of jam)

Topping:
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon

Cooking Directions:

1. For Muffins: Preheat oven to 400°F (205°C). Line a 12-cup muffin pan with paper baking cups.
2. In blender or food processor, process cereal until finely crushed. Place cereal in a large bowl; pour milk over and stir. Let mixture stand 5 minutes.
3. Stir in egg whites, oil and brown sugar until combined.
4. In a small bowl, stir together flour, baking powder and salt; add flour mixture to wet mixture and stir just until dry ingredients are moistened.
5. Fill muffin cups about half-full with batter. Drop a teaspoon of the jam onto center of batter in each cup. Spoon remaining batter over, carefully covering jam dollop (cups will be nearly full).
6. For Topping: In a small bowl, stir together granulated sugar and cinnamon; sprinkle mixture over batter.
7. Bake 15 to 17 minutes or until set. Remove from pan; cool on rack.
8. You can double this recipe to make 24 muffins and freeze the extra muffins by wrapping individually in plastic wrap.

Makes 12 muffins.

Nutritional Information Per Serving (1/12 of recipe): Fat 5 grams; Calories 181; Saturated 1 gram; Protein 5 grams; Unsaturated 4 grams; Carbohydrates 33 grams; Cholesterol O mg.

Recipe provided courtesy of Chino Valley Ranchers.