Fruit sweet and sugar free - raisin oat bran muffins

14 muffins

Ingredients

Quantity Ingredient
⅓ cup Walnuts
¾ cup Fruit sweetener
¾ cup Water
3 tablespoons Oil
1 cup Whole wheat flour
1 tablespoon Baking powder
1 teaspoon Baking soda
⅜ cup Raisins
¼ teaspoon Apple cider vinegar
2 cups +2T oat bran
4 Egg whites
1 teaspoon Cinnamon
¼ teaspoon Salt

Directions

FRUIT AND NUTS

WET INGREDIENTS

DRY INGREDIENTS

Preheat the oven to 375 degrees. Lightly spray the muffin tins with lecithin spray. Toast the walnuts in the oven for 7-10 minutes, stirring occasionally. Allow the nuts to cool, then coarsely chop them with a knife or with a pulsing action in a food processor. Bring ¾ cup water to a boil in a small pot, add the raisins. When the water returns to a boil, turn off the heat. Let the raisins plump in the water for at least 10 minutes. Drain the raisins, saving the raisin water for another use. The raising water can be used to replace part or all of the ¾ cup water. In a medium sized bowl, combine the fruit sweetener, water, oil and vinegar. Then stir in the oat bran. Sift the dry ingredients together into a large bowl and make a well in the center. In a small bowl, whip the egg whites until frothy. Then stir them into the oat bran mixture. Stir the oat bran mixture into the dry ingredients. When half mixed, stir in the raisins and walnuts. Spoon the batter into the prepared pans, just to the top of each muffin cup. Bake the muffins on the middle shelf of the preheated oven for 20-25 minutes. Turn the muffin tins once, if necessary to allow the muffins to brown evenly. Let the muffins cool in the pan for 5 minutes before removing them to a wire rack to cool completely. Submitted By JANE KNOX On 10-01-94

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