Yield: 30 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Boiling water |
| 3 cups | Raw bran |
| 3 eaches | Egg whites |
| ¾ cup | Sugar or less |
| 2 cups | Non-fat buttermilk |
| ⅓ cup | Canola oil |
| ½ cup | Raisins or dates |
| 1½ cup | Whole wheat flour |
| 1 cup | Unbleached white flour |
| 2½ teaspoon | Baking soda |
Preheat the oven to 375 degrees. Mix raw bran and boiling water in a large bowl and set aside. Combine egg whites, sugar, buttermilk, oil and dried fruit in a medium bowl. Add to bran in the large bowl. In a medium bowl, mix the flours and baking soda. Add to bran mixture and mix until just blended. Spoon into lightly oiled or paper lined muffin tins. Bake for 15-20 minutes. Batter can be kept in refrigerator in a covered jar for several weeks and baked as needed. Makes 30 muffins.
~-------------------------------------------------------------------- 1 Muffin
calories 97,protein 3⅒ gm,carb. 17.0 gm,total fat 3.0 gm,CSI Units ½,sodium 87 mg,potassium 129 mg,calcium 30 mg,iron 1.3 mg,dietary fiber 3.3 gm
~------------------------------------------------------------------------ The New American Diet by Connor & Connor