Gingerbread rice-bran muffins
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Rice bran |
| ¼ | cup | Raisins |
| ¾ | cup | All-purpose flour or |
| Whole-wheat flour | ||
| ½ | cup | Hot water |
| 1½ | tablespoon | Baking powder |
| ¾ | cup | Molasses |
| ¾ | teaspoon | Ginger |
| 2 | tablespoons | Corn syrup |
| ¾ | teaspoon | Cinnamon |
| 2 | Egg whites | |
Directions
This recipe is from the 8-Week Cholesterol Cure Cookbook by Robert E.
Kowalski, pg290. The only change I made was 2 Tbsp corn syrup instead of 2 Tbsp canola oil. Oh, AND this is the only ff muffin recipe I have made where the muffins don't stick to the paper cups when you eat them right out of the oven! Preheat oven to 425 degrees. Mix dry ingredients, including raisins, together in a large bowl. Mix moist ingredients in a blender and then add to dry ingredients. Pour batter into muffin pans lined with paper baking cups. Bake about 13 minutes.
Per muffin: caloriesproteincarbosfatcholsodium 146.893.1630.982.26gm071.51mg 7.9%84.36%13.86% From: Jessica Shawl <jshawl@...>. Fatfree Digest [Volume 10 Issue 46], Sept. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV