Gingerbread rice-bran muffins

12 servings

Ingredients

Quantity Ingredient
1½ cup Rice bran
¼ cup Raisins
¾ cup All-purpose flour or
Whole-wheat flour
½ cup Hot water
1½ tablespoon Baking powder
¾ cup Molasses
¾ teaspoon Ginger
2 tablespoons Corn syrup
¾ teaspoon 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 don't 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 <jshawl@...>. Fatfree Digest [Volume 10 Issue 46], Sept. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV

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