Categories: Muffins, Low-fat, Prodigy, Dec.
      Yield: 12 servings
 
      2 c  All-purpose flour
    1/3    Cup sugar
    1/4 ts Salt
      4 ts Baking powder
    1/4 ts Ginger
      1 ts Ground nutmeg
  1 1/2 ts Cinnamon
  3 1/2 c  Kellogg's 40+ bran flakes ce
      2 c  Skim milk
      3    Egg whites
      3 tb Vegetable oil
  1 1/2 c  Fresh or frozen blueberries
 
  Stir together flour, sugar, salt, baking powder and spices; set aside. In
  large mixing bowl, combine KELLOGG'S 40+ Bran Flakes cereal and milk. Let
  stand 2 minutes or until cereal is softened. Add egg whites and oil; beat
  well. Add dry ingredients, stirring only until combined. Gently stir in
  blueberries. Portion batter evenly into 12 lightly greased 2 1/2-inch
  muffin pan cups.  Bake in 400 degree F. oven about 23 minutes or until
  light golden brown.  Serve hot. Nutrition (per serving): 204 calories,
  Total Fat 4 g (17% of calories) Source: Kellogg Company Cooking Healthy
  :
  
  D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80À