Recipe Details

Buttermilk Bran Breakfast Squares

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Number of Servings: 9

Serving Size: 1/9 recipe

This is a variation of the popular buttermilk muffin recipe from my first book. It’s very moist, high in fiber and low in fat.

Name: Amount:
boiling water 0.50 cup
All Bran cereal 0.50 cup
egg substitute (equal to 1 egg) 0.25 cup
low-fat buttermilk 1 cup
granulated sugar 0.50 cup
unsweetened applesauce 0.25 cup
whole-wheat flour 0.75 cup
unbleached all-purpose flour 0.50 cup
baking soda 1 tsp
salt (optional) 0.50 tsp
Bran Buds or 100% Bran cereal 1 cup
1:

Preheat oven to 350 degrees. In a small bowl, pour boiling water over the All Bran cereal and let stand until softened.

 2:

In a large bowl, mix egg substitute, buttermilk, sugar and applesauce.

 3:

Add the All Bran/water mixture to the egg mixture. Stir in flours, baking soda and salt (optional).

 4:

Mix just until moistened. Stir in Bran Buds or 100% Bran cereal.

 5:

Pour into an 8" x 8" pan that has been sprayed with nonstick cooking spray.

 6:

Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.

 7:

Cut into 9 servings.
Nutritional Information (per serving)
Calories 169
Calories from Fat n/a
Total Fat 1g
Saturated Fat 0g
Cholesterol 1mg
Sodium 285mg
Potassium n/a
Carbohydrates n/a
Dietary Fiber 5g
Sugars 15g
Protein 5g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 starch
For More Recipes:
Quick & Healthy Volume II, 2nd Edition [Small Steps Press] book cover

Quick & Healthy Volume II, 2nd Edition [Small Steps Press]

Brenda J. Ponichtera RD

What sets this cookbook apart from other cookbooks are the ten weeks of easy dinner menus, each with a grocery list AND over 100 menus listed by category. Designed for busy people with lots of good intentions and little time to cook, Volume II offers delicious low-fat recipes and tips to make healthy eating easier than ever.