Gingerbread Rice-bran Muffins Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Rice bran,
1/4 cup: Raisins,
3/4 cup: All-purpose flour or,
Whole-wheat flour,
1/2 cup: Hot water,
1 1/2 tbsp: Baking powder,
3/4 cup: Molasses,
3/4 tsp: Ginger,
2 tbsp: Corn syrup,
3/4 tsp: 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 dont 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. Fatfree Digest [Volume 10
Issue 46], Sept. 26, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Source from luhu.jp
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 dont 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
Issue 46], Sept. 26, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Source from luhu.jp