Bran Muffins
- 2 c Oat bran
- 1/4 c Firmly packed brown sugar
- 2 ts Baking powder
- 1/2 ts Salt
- 1 c Skim, soy or rice milk
- 2 Egg whites, slightly beaten
- 1/4 c Honey or molasses (I use
- Blackstrap)
- 2 tb Applesauce or prune puree
- 1 c Fruit (raisins, blueberries,
- Apricots, etc.)
- (Note: if using 'juicy'
- Fruits like berries,
- Decrease
- Applesauce/prune puree to 1
- Tbsp, unless you like
- *really*
- Moist muffins!)
Heat oven to 425 degrees. Line 12 medium muffin cups with paper baking
cups, or spray bottoms with Pam. Combine dry ingredients; mix well. Add
combined milk, egg whites and honey; mix just until dry ingredients are
moistened. Fill prepared muffin cups 3/4 full. Bake 15 to 17 minutes, or
until golden brown.
Posted by wallis@oxygen.aps1.anl.gov (David Wallis) to the Fatfree Digest
[Volume 11 Issue 13], Oct. 13, 1994. FATFREE Recipe collections copyrighted
by Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
cups, or spray bottoms with Pam. Combine dry ingredients; mix well. Add
combined milk, egg whites and honey; mix just until dry ingredients are
moistened. Fill prepared muffin cups 3/4 full. Bake 15 to 17 minutes, or
until golden brown.
Posted by wallis@oxygen.aps1.anl.gov (David Wallis) to the Fatfree Digest
[Volume 11 Issue 13], Oct. 13, 1994. FATFREE Recipe collections copyrighted
by Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
