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Description Edit

These taste remarkably like bran muffins, but with a lighter texture. Mine had pointy peaks on them, so they look a little funny, but they taste fine. They sliced nicely even when still hot from the oven. They freeze quite well. I thawed one and reheated it very briefly in the microwave and it was perhaps a bit spongier, but still good.

Ingredients Edit

Directions Edit

  1. In a medium bowl, beat the eggs with a fork.
  2. With a fork or spoon, beat in oil, syrup, water and vanilla.
  3. In small bowl, combine remaining dry ingredients, then stir into egg mixture.
  4. Let stand 5 minutes.
  5. Spoon into 12 well-greased muffin cups (without papers).
  6. Bake at 350°F for 12 – 15 minutes, or until they are lightly browned and seem set to the touch.
  7. Remove from tin at once to cooling rack.
  8. Store in refrigerator.

Nutritional information Edit

Per serving:

  • 85 Calories | 7g Fat | 4g Protein | 4g Carbohydrate | 3g Dietary Fiber | 1g Net Carbs

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