Apple-Cheddar Bites Recipe

Name: Apple-Cheddar Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup natural wheat bran; 3/4 cup skim milk; 1-1/2 cups whole wheat flour; 1-1/2 tsp. Magic Baking Powder; 1/4 tsp. baking soda; 1/4 tsp. salt; 1/4 cup packed brown sugar blend sugar replacement; 1/3 cup canola oil; 1 egg; 1 cup finely chopped peeled Granny Smith apples; 3/4 cup shredded Cracker Barrel Light Cheddar Cheese

Servings: persons

3/4 cup natural wheat bran
3/4 cup skim milk
1-1/2 cups whole wheat flour
1-1/2 tsp. Magic Baking Powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup packed brown sugar blend sugar replacement
1/3 cup canola oil
1 egg
1 cup finely chopped peeled Granny Smith apples
3/4 cup shredded Cracker Barrel Light Cheddar Cheese

1
Heat oven to 400 degrees F.
2
Combine bran and milk in large bowl; let stand 5 min.
3
Meanwhile, mix flour, baking powder, baking soda and salt.
4
Add brown sugar replacement, oil and egg to bran mixture; mix well.
5
Stir in dry ingredients just until moistened.
6
Add apples and cheese; stir just until blended.
7
Spoon into mini muffin tins sprayed with cooking spray.
8
Bake 12 to 14 min.
9
or until toothpick inserted in centres comes out clean.
10
Cool in pan 10 min.
11
Remove to wire racks; cool completely.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup natural wheat bran, 3/4 cup skim milk, 1-1/2 cups whole wheat flour, 1-1/2 tsp. Magic Baking Powder, and more.

Yes, Apple-Cheddar Bites falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apple-Cheddar Bites

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