Marian's molasses muffins

18 servings

Ingredients

Quantity Ingredient
Nonstick cooking spray
1 each Egg
2 eaches Egg whites
1 cup Buttermilk
½ cup Unsweetened applesauce
½ cup Molasses
¼ cup Brown sugar
1 each Banana, ripe, mashed
2 tablespoons Oil
2 cups Oat bran, not cereal
1⅔ cup Whole wheat flour
2½ teaspoon Cinnamon
¼ cup Fruit bits
⅜ cup Walnuts, chopped
2½ teaspoon Baking soda

Directions

Heat oven to 350. Coat 18 regular muffin tins or 12 regular muffin tins and 12 miniature muffin tin with nonstick cooking spray. Set aside. In the bowl of a food processor or blender combine whole egg, egg white, buttermilk, applesauce, molasses, brown sugar, banana and oil. Blend until banana is pureed and the mixture is smooth. Set aside. In a large bowl, combine the oat bran, whole wheat flour, baking soda and cinnamon. Stir in dried fruit and walnuts. Pour the liquid ingredients into the dry ingredients and stir to blend. The mixture will seem soupy, but will thicken as the dry ingredients begin to absorb the liquid. Using ½ cup measuring cup, fill the muffins tins three-quarters full. Smooth the top. Bake for 20 to 25 minutes, or until tops are brown. Cool muffins 10 to 15 minutes in the tins, then remove them, place them on wire rack and allow them to cool completely. The muffins can be wrapped individually in plastic wrap and refrigerated for one week or frozen for two to three weeks.

COOK'S NOTES: These muffins can also be made using egg substitutes in place of the whole egg and egg whites. Use the equivalent of 2 eggs, according to the instructions on the brand of egg substitutes. For variation in flavor, substitute baby food apricots for applesauce and minced dried apricots for the diced mixed dried fruit. You can also substitute chopped almonds for the chopped walnuts.

Calories per serving: 158 Number of Servings: 18 Fat grams per serving: 4 Approx. Cook Time: Cholesterol per serving: 20½ Marks:

Submitted By MARY SMITH On 02-19-95

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