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Microwave Recipe: This recipe is a great for breakfast or as an addition to summer meals. Plus using the microwave oven to cook the muffins, you won't heat up your kitchen!
Makes 12 muffins.


• 1 cup all-bran cereal
• 3/4 cup skim milk
• 2 cups grated zucchini or other summer squash
• 1/2 cup whole wheat flour
• 1/2 cup all purpose enriched flour
• 2 Tbsp. frozen orange juice concentrate
• 2 Tbsp. canola oil
• 1 Tbsp. fresh lemon juice
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/8 tsp. salt
• 1 medium egg, beaten

In a large bowl, combine bran with milk and grated squash.
Let stand 5 minutes.

Meanwhile in a medium sized bowl, mix remaining ingredients.

Add this mixture to bran mixture and stir until just mixed. Do not over stir.

Line microwave-safe muffin tin with 2 paper liners per cup, and fill each cup one-half full.

Microwave on High 5 to 5–1/2 minutes or until muffins are springy when touched. It is best to microwave 6 at a time.

Nutritional Analysis per muffin: Calories 91, Total Fat 3g, Saturated Fat 0g, Carbohydrates 15g, Protein 3.4g, Cholesterol 16mg, Fiber 3g, Sodium 155mg.

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