| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Vegetarian | Breads, Quick, Grains and | 6 | servings |
INGREDIENTS
| 1 | c | Whole wheat flour |
| 1 | ts | Baking soda |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 1/2 | c | Wheat bran |
| 1/3 | c | Brown sugar |
| 1/4 | c | Molasses |
| 2 | lg | Egg whites |
| 1 | c | Nonfat buttermilk or plain nonfat yogurt |
INSTRUCTIONS
Makes 6. Total time: 45 minutes. Time to prepare: 10 minutes. Cooking time: 35 minutes. Do ahead: you can mix the batter the night before, then refrigerate. Stir lightly before pouring into the tin. Refrigeration/freezing. Refrigerate up to 1 week. Freeze up 6 months. Moist, molasses-y, and deceptively rich, these muffins are "best" because they're also fat free, but amply full of flavor, nourishment, and fiber Heat the oven to 500 F. In a large mixing bowl, sift together the flour, baking soda, baking powder, and salt. Stir in the bran with a whisk or a long-tined fork. In another large mixing bowl, beat together the brown sugar, molasses, egg whites, and buttermilk or yogurt. Add the dry ingredients to liquid ingredients, and stir just to moisten, about 30 seconds. Fill each cup in a 6-cup nonstick muffin tin three-fourths full and place the till in the oven. Reduce the heat to 400 F. and bake until a toothpick inserted in the center of a muffin comes out clean, about 35 minutes. Let the tin cool on a cooling rack for 10 minutes before removing the muffins. To store, let the muffins cool completely on the rack. Seal them inside a plastic bag, and refrigerate or freeze. Per serving (1 muffin): calories 164, protein 8.59g, carbohydrate 36.6g, fat 1.09g, cholesterol .735 mg, sodium 207mg. 5% calories from fat. Very good source of calcium and Iron. Good source of vitamin B1, B2, B3, B6. Converted by MC_Buster. Recipe by: The Essential Vegetarian, by Diana Shaw, page 72 Posted to EAT-LF Digest by Kathleen <schuller@ix.netcom.com> on Jun 15, 1999, converted by MM_Buster v2.0l.
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