|Serving Size: 1 Muffin||Servings Per Recipe: 1 Dozen Muffins|
|Amount Per Serving|
|Calories||100||Total Fat||3 g|
|Cholesterol||20 mg||Sodium||185 mg|
|Total Carbs||18 g||Protein||3 g|
Preheat oven to 425°F. Spray muffin tins with nonstick coating agent.* In medium-size bowl, sift together flour, Sweet 'N Low, and baking powder; stir in bran cereal. In separate bowl, dissolve baking soda in milk. Blend margarine, honey, Agave In The Raw (or dark brown sugar), banana, and egg together and then combine with milk mixture. Beat with fork or whisk to mix thoroughly. Make a well in center of dry ingredients. Pour in liquid ingredients; stir quickly until dry ingredients are just moistened and mixture is still slightly lumpy. Divide batter into muffin cups, filling each two-thirds full. Bake 15 to 20 minutes, or until toothpick inserted in center comes out clean. Loosen edges of muffins. Let stand 1 or 2 minutes. Turn onto cooling racks.
Note: By substituting 2 tablespoons liquefied Butter Buds® for the margarine in this recipe, you can save 15 calories, 2 g fat, 6 mg cholesterol, and 5 mg sodium per muffin.
Note: There's no need to spray with a nonstick coating agent if you own a nonstick muffin tin.