Ingredients
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1 1/4 cups all-purpose flour
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1 1/2 teaspoons baking soda
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1 teaspoon cinnamon
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1/2 teaspoon salt
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1 (15 ounce) can peaches in light syrup, undrained
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1/2 cup brown sugar, packed
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1/2 cup fat free egg substitute or 2 eggs
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3 tablespoons canola oil (or other vege oil)
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4 cups bran flakes
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1/2 cup blueberries (fresh/frozen)
Instructions
- Preheat oven to 375F.
- Spray a 12-muffin tin with non-stick spray and set aside, or use muffin liners.
- Combine flour, baking soda, cinnamon and salt in a medium bowl.
- Set aside.
- Drain peaches and reserve 1/3 cup of syrup.
- Puree peaches and reserved syrup in a blender, until smooth.
- Whisk the peach puree, sugar, egg substitute and oil.
- Add Bran Flakes and mix well.
- Add flour mixture and stir until dry ingredients are just moistened.
- DO NOT OVERMIX!
- Gently fold in blueberries.
- Divide batter among the muffin cups (about 2/3 full).
- Bake for 20 mins, or until toothpick test shows doneness.
- Serve warm.