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A bran muffin can pack in 300 calories or more, oodles of added sugar, and lots of butter and sodium. You can scroll all the way down to see her recipe for old-fashioned bran muffins.
Nutrition per item: 160 calories, 2.5 grams of fat, 125 mg of sodium, 4 grams of fiber, 0 grams of sugar and 5 grams of protein. When making a morning coffee run, be sure to add on breakfast if ...
The first line of Fiber One breakfast bars were then released in 2007. This was followed with an expansion of the brand, with yogurt, muffin and pancake mixes, and pastries being introduced under the brand. [2] In January 2014, General Mills released a high-protein granola version of the cereal under the name “Fiber One Protein”. [3]
Grain bran products have the highest fiber contents, such as crude corn bran (79 g per 100 g) and crude wheat bran (43 g per 100 g), which are ingredients for manufactured foods. [20] Medical authorities, such as the Mayo Clinic , recommend adding fiber-rich products to the Standard American Diet because it is rich in processed and artificially ...
Following the opinion of the Panel on Dietetic Products, Nutrition and Allergies (NDA) the EFSA and the Regulation (EU) no. 1160/2011 of the Commission, foodstuffs through which 3 g/day of oat beta-glucan are consumed (1 g of oat beta-glucan per portion) are allowed to display the following health claim: "Oat beta-glucan reduces the cholesterol ...
"Wheat flour" (as opposed to "wholegrain wheat flour" or "whole-wheat flour") as the first ingredient is not a clear indicator of the product's wholegrain content. If two ingredients are listed as grain products but only the second is listed as wholegrain, the entire product may contain between 1% and 49% wholegrain. [ 32 ]
It lends just the right amount of moisture to cakes, cookies, and muffins, and surprisingly doesn’t add any detectable apple flavor to your recipe. Use 1/4 cup applesauce to replace one egg. Use ...
Oat bran muffins. Bran muffins use less flour and use bran instead, as well as using molasses and brown sugar. [6] The mix is turned into a pocketed muffin tray, or into individual paper moulds, and baked in an oven. Milk is often added, as it contributes to the appealing browning appearance. [6] The result are raised, individual quickbreads. [5]