Variations: Add one-halt to one cup or vegetables and/or

Variations: Add one-halt to one cup or vegetables and/or one to oneand-a-half teaspoons of spice. Low-Fat Bran Muffins 1 1/2 cups bran bud cereal 1 1/2 cups skim milk 1 egg 2 tablespoons vegetable oil 1 1/4 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/4 cup sugar 1/2 cup raisins Mix cereal and milk; let stand 5 minutes. Add egg and vegetable oil and beat well. Add flour, baking powder, salt, sugar and raisins. Mix until dry ingredients are moistened. Spoon into muffin tins and bake at 400 degrees F for 20 to 25 minutes. Cool in pans for 10 minutes, remove to wire rack. Makes 12 muffins. Nutrient Analysis. One muffin provides: 143 calories, 4 g protein, 27 g. carbohydrates, 3 g fat, 3 g dietary fiber, 18 mg cholesterol, 2 mg iron, 239 mg sodium, and 1 mg zinc. Calories from protein, 10 percent fat,' 19 percent carbohydrates, 70 percent. Confetti Muffins . % 1 1/3 cups all-purpose flower 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon cayenne pepper 1/3 cup yellow commeal 1 cup shredded low-fat mozzarella cheese 1/3 cup chopped green onions with tops 1/2 cup finely chopped red bell peppers 2 teaspoons sugar 1 egg 11/3 cups buttermilk Sift together flour, baking powder, soda and cayenne. Add the commeal, cheese, onions and red pepper* mix well. In a small bowl, beat together sugar, egg and buttermilk. Add to dry! ingredients and stir with a fork, just until the dry ingredients are moistened.

Dip batter into well-greased muffin cups. Bake for 18 minutes are 425 degrees F or until top spring back when pressed lightly. Let mufflns cool 5 to 10 minutes and then place on baking rack to cool. Makes 12 muffins. Nutrient Analysis. One muffin provides: 110 calories, 5.5 g protein, 16 g carbohydrates, 1 g fiber, 2.4 g fat, 24 mg cholesterol, 11.3 meg folacin, 114 mg calcium, and 1 mg iron. Calories from protein, 20 percent; carbohydrates, 60 percent; fat, 20 percent.