Fat- and sugar-free muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Oat bran (or any bran; really) |
| 2 | cups | White flour |
| 4 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Cream of tartar (my own addition) |
| ½ | cup | Egg substitute; egg white, or whatever replacement (Ener G) |
| ½ | cup | Molassas |
| ½ | cup | Condensed skim milk |
| 1½ | cup | Unsweetened apple sauce |
| 1 | cup | Frozen raspberries; thawed only slightly |
Directions
From memory, extracted from Graham Kerr's cookbook: Preheat the oven to 350 degrees Fahrenheit.
Combine the dry ingredients, and whisk together (or sift after measuring).
Combine wet ingredients, except for raspberries. Pour the wet ingredients over the dry ones, and fold gently in for about fifteen strokes. Add raspberries, and fold five more times while keeping the raspberries as whole as possible (avoid crushing). If flour still shows, fold until it is all wet and no longer visible, as little as possible.
Spoon into muffin tins, sprayed *lightly* with cooking spray. Make each cup slightly rounded; these will not rise as much as light muffins made only with flour, and the batter is thick enough that it should not run over the sides and onto the oven floor. Bake for 25 minutes at 350 degrees.
Remove from the tins, and let cool for five minutes before eating on a rack.
DLB@...
(DAVID BARTON)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .