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Chopped peaches add a sweet surprise to raspberry muffins. For a change of pace, use blueberries instead of the raspberries and fresh apricots rather than peaches.

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  • 2 c. bran flakes cereal
  • 3/4 c. whole wheat flour
  • 1/2 c. graham flour
  • 1 tbsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/2 c. fat-free egg substitute
  • 1/2 c. fat-free milk
  • 3 tbsp. light olive oil
  • 3 tbsp. honey
  • 1 tsp. lemon juice
  • 2 medium peaches, peeled, pitted, and chopped
  • 1/2 c. raspberries


    1. Step 1Preheat the oven to 400°F. Line a muffin pan with paper liners or coat with cooking spray.
    2. Step 2Combine the cereal, flours, baking powder, cinnamon, and salt in a large bowl.
    3. Step 3Whisk together the egg substitute, milk, oil, honey, and lemon juice in a small bowl. Stir into the flour mixture just until blended. Gently stir in the peaches and raspberries.
    4. Step 4Fill muffin cups two-thirds full with mixture. Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove to a rack to cool.

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