RCI-BR.003.0211.001
Gingerbread Rice-Bran Muffins
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.
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- 1½ cup
- ¼ cup
- all-purpose flour or whole wheat flour¾ cup
- ½ cup
- 1½ tbsp
- ¾ cup
- ¾ tbsp
- 2 tbsp
- ¾ tbsp
- 2 unit
Method
1
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the cups.
2
Pour hot water over the raisins in a small bowl and let them soak for 5 minutes to plump up.
3
In a large mixing bowl, combine the rice bran, all-purpose flour (or whole wheat flour), baking powder, ginger, and cinnamon; whisk together until evenly distributed.
4
In another bowl, whisk together the molasses and corn syrup until fully blended.
2 minutes
5
Beat the egg whites in a separate clean bowl until soft peaks form, about 2-3 minutes.
6
Add the molasses mixture to the dry ingredients and stir until just combined.
1 minutes
7
Drain the raisins, reserving the soaking water, and fold them into the batter along with a few tablespoons of the soaking water if the batter appears too dry.
8
Gently fold the beaten egg whites into the batter in two additions, being careful not to deflate them.
9
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
10
Bake in the preheated oven for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.
25 minutes
11
Remove from the oven and allow the muffins to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.