| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
|
12 |
Muffins |
INGREDIENTS
| 2 |
c |
Oat bran |
| 1/4 |
c |
Oatmeal;, (heaped) |
| 1 |
tb |
Baking powder |
| 1/4 |
c |
Raisins; (or chopped dates, or prunes, or whatever) |
| 1/8 |
c |
Brown sugar |
| 1 1/4 |
c |
Skim milk |
| 2 |
tb |
Rapeseed oil;, (canola oil) |
| 14 |
oz |
Canned peaches in syrup |
| 2 |
|
Egg whites |
INSTRUCTIONS
Preparation:
A. Defrost frozen egg whites
B. Set oven to 200C
C. Prepare paper muffin cups in muffin tray.
1. Mix all the DRY INGREDIENTS together in a large bowl
2. Strain JUICE from tinned peaches and reserve.
3. Make up total of a little over 1 1/4 cups of the juice topped up with
SKIM MILK and pour into a jug.
4. Stir the OIL into peach juice and milk mix.
5. Mash drained PEACHES in food mixer. Stir into oil/milk/juice mix.
6. Add the liquid mix to the dry mix and stir quickly and well.
7. Lightly beat the EGG WHITES and stir quickly into mixture above.
8. Using the 1/4 cup measure, spoon mixture into muffin tray cups. Place in
oven and close door.
9. Set timer to 12 minutes **.#
Muffins will be done when knife blade comes out clean. Take them out
straight away, even if they haven't bowned on top, otherwise muffins will
be dry.
** Based on an electric fan oven. Conventional ovens will almost certainly
take rather longer. Experiment.
Posted to EAT-LF Digest by jlee@cccp.net (John Lee) on Apr 19, 1998
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