Golden bran and raspberry muffins
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cake flour |
| 1 | cup | Wheat bran |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| 2 | Egg whites | |
| ¼ | cup | Molasses |
| 1 | cup | Unsweetened apple sauce |
| ¼ | cup | Evaporated skim milk |
| ½ | cup | Frozen unsweetened raspberries; thawed but not |
| ; mushy | ||
Directions
Line your muffin tin with paper or foil muffin cups and preheat the oven to 350F/180C. In a large bowl, mix the flour, bran, baking powder and baking sodas until well incorporated.
In a medium-sized bowl, whisk the egg whites and molasses until frothy.
Whisk in the apple sauce and milk.
Pour the liquids on top of the dry ingredients and stir until just incorporated, but do not over stir. At this point you can cover the batter and leave in the refrigerator overnight. The fruit should be added just before baking.
Very gently fold in the raspberries, trying to prevent the fruit from breaking. Spoon a heaping ¼ cup of the batter into each muffin cup, filling each completely. The muffins do rise, but not as much as their high-fat cousins. Bake for 25 minutes until golden brown. Remove the muffins from the tin and transfer to a wire rack to cool for 5 minutes.
To serve: Take them to the table while still warm. No need for added fat, preserve or jelly. The muffin is complete in itself.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.