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Fat- And Sugar-free Muffins

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Bread 12 Servings

INGREDIENTS

2 c Oat bran, or any bran
really
2 c White flour
4 t Baking powder
1 t Baking soda
1 t Cream of tartar, my own
addition
1/2 c Egg substitute, egg white
or whatever replacement
Ener G
1/2 c Molassas
1/2 c Condensed skim milk
1 1/2 c Unsweetened apple sauce
1 c Frozen raspberries, thawed
only slightly

INSTRUCTIONS

From memory, extracted from Graham Kerr's cookbook:  Preheat the oven
to 350 degrees Fahrenheit.  Combine the dry ingredients, and whisk
together (or sift after  measuring). Combine wet ingredients, except
for raspberries.  Pour  the wet ingredients over the dry ones, and fold
gently in for about  fifteen strokes. Add raspberries, and fold five
more times while  keeping the raspberries as whole as possible (avoid
crushing). If  flour still shows, fold until it is all wet and no
longer visible, as  little as possible.  Spoon into muffin tins,
sprayed lightly with cooking spray.  Make  each cup slightly rounded;
these will not rise as much as light  muffins made only with flour, and
the batter is thick enough that it  should not run over the sides and
onto the oven floor. Bake for 25  minutes at 350 degrees. Remove from
the tins, and let cool for five  minutes before eating on a rack.
DLB@YORK.WASH.INMET.COM  (DAVID BARTON)  REC.FOOD.RECIPES  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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