Fat- and sugar-free muffins

12 Servings

Ingredients

Quantity Ingredient
2 cups Oat bran (or any bran; really)
2 cups White flour
4 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Cream of tartar (my own addition)
½ cup Egg substitute; egg white, or whatever replacement (Ener G)
½ cup Molassas
½ cup Condensed skim milk
1½ cup Unsweetened apple sauce
1 cup Frozen raspberries; thawed only slightly

Directions

From memory, extracted from Graham Kerr's cookbook: Preheat the oven to 350 degrees Fahrenheit.

Combine the dry ingredients, and whisk together (or sift after measuring).

Combine wet ingredients, except for raspberries. Pour the wet ingredients over the dry ones, and fold gently in for about fifteen strokes. Add raspberries, and fold five more times while keeping the raspberries as whole as possible (avoid crushing). If flour still shows, fold until it is all wet and no longer visible, as little as possible.

Spoon into muffin tins, sprayed *lightly* with cooking spray. Make each cup slightly rounded; these will not rise as much as light muffins made only with flour, and the batter is thick enough that it should not run over the sides and onto the oven floor. Bake for 25 minutes at 350 degrees.

Remove from the tins, and let cool for five minutes before eating on a rack.

DLB@...

(DAVID BARTON)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

Related recipes