Gingerbread Rice-Bran Muffins

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

Directions

1. Preheat oven to 425°F.
2. Mix dry ingredients, including raisins, together in a large bowl.
3. Mix moist ingredients in a blender and then add to dry ingredients.
4. Pour batter into muffin pans lined with paper baking cups.
5. Bake about 13 minutes.