These muffins boast more nutrition than a high-calorie snack bar. Pack two muffins in your lunchbox, and share your heart-healthy treat with a friend.

　　

Ingredients

Serves 12; 1 muffin per serving

　　Cooking spray (if not using paper bake cups)

　　3/4 cup all-purpose flour

　　1/2 cup whole-wheat flour

　　1/2 cup uncooked oat bran

　　1/2 cup raisins

　　1/3 cup sugar

　　2 teaspoons baking powder

　　1/4 teaspoon baking soda

　　1 cup fat-free plain yogurt

　　1/4 cup egg substitute or 1 large egg

　　1 tablespoon canola or corn oil

　　

Step 1

Preheat the oven to 425°F. Lightly spray a 12-cup muffin pan with cooking spray or line with paper bake cups. Set aside.

　　

Step 2

In a large bowl, stir together the flours, oat bran, raisins, sugar, baking powder, and baking soda.

　　

Step 3

In a small bowl, whisk together the yogurt, egg substitute, and oil. Pour into the flour mixture, stirring until the batter is just moistened but no flour is visible. Don’t overmix; the batter should be slightly lumpy. Pour about 1/4 cup batter into each muffin cup.

　　

Step 4

Bake for 16 to 18 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean.

　　

Cook’s Tip on Paper Bake Cups

Step 5

Let the muffins cool completely before removing the paper bake cups. This will keep the paper from sticking and pulling off part of the muffin.

　　

Nutrition information

Step 6

(Per serving)

　　

Step 7

Calories: 122

　　

Step 8

Total fat: 1.5g

　　

Step 9

Saturated: 0.0g

　　

Step 10

Trans: 0.0g

　　

Step 11

Polyunsaturated: 0.5g

　　

Step 12

Monounsaturated: 1.0g

　　

Step 13

Cholesterol: 0mg

　　

Step 14

Sodium: 120mg

　　

Step 15

Carbohydrates: 25g

　　

Step 16

Fiber: 2g

　　

Step 17

Sugars: 11g

　　

Step 18

Protein: 4g

　　

Step 19

Calcium: 91mg

　　

Step 20

Potassium: 162mg

　　

Dietary Exchanges

Step 21

1 1/2 starch

　　American Heart Association Low-Salt Cookbook, 4th Edition