Difference between revisions of "Gingerbread Rice-Bran Muffins"
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# Preheat oven to 425°F. | # Preheat oven to 425°F. | ||
# Mix dry ingredients, including [[raisins]], together in a large bowl. | # Mix dry ingredients, including [[raisins]], together in a large bowl. | ||
Latest revision as of 16:40, 16 July 2012
Description
This recipe is from the 8-Week Cholesterol Cure Cookbook by Robert E. Kowalski, pg 290. The only change I made was 2 tbsp corn syrup instead of 2 tbsp canola oil. Oh, and this is the only fat-free muffin recipe I have made where the muffins don't stick to the paper cups when you eat them right out of the oven!
Ingredients
- 1½ cup rice bran
- ¼ cup raisins
- ¾ cup all-purpose flour or whole wheat flour
- ½ cup hot water
- 1½ tbsp baking powder
- ¾ cup molasses
- ¾ tbsp ginger
- 2 tbsp corn syrup
- ¾ tbsp cinnamon
- 2 egg whites
Procedures
- Preheat oven to 425°F.
- 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.
