Name: Orange Bran Muffins
Ingredients: 2 c Wheat bran; 12 oz Seedless raisins; 3/4 c Water; 1/2 ts Vanilla; 1/2 c Lowfat buttermilk; 1/2 c Frozen orange juice concentrate; thawed; 1/3 c Powdered fructose; (or 1/2 cup light brown sugar); 3/4 c All-purpose flour; 1/4 c Whole-wheat pastry flour; 1 ts Baking soda; 1 ts Baking powder; 6 Egg whites; lightly beaten; 1 ts Grated orange zest

Oftentimes God’s chastenings instead of being retributive are corrective. They are sent to empty us of self-sufficiency and self-righteousness: they are given to discover to us hidden transgressions, and to teach us the plague of our own hearts. Or again, chastisements are sent to strengthen our faith, to raise us to higher levels of experience, to bring us into a condition of usefulness. Still again, Divine chastisement is sent as a preventative, to keep under pride, to save us from being unduly elated over success in God’s service.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs		Dujour11	1	servings

INGREDIENTS

2	c	Wheat bran
12	oz	Seedless raisins
3/4	c	Water
1/2	ts	Vanilla
1/2	c	Lowfat buttermilk
1/2	c	Frozen orange juice concentrate; thawed
1/3	c	Powdered fructose
		(or 1/2 cup light brown sugar)
3/4	c	All-purpose flour
1/4	c	Whole-wheat pastry flour
1	ts	Baking soda
1	ts	Baking powder
6		Egg whites; lightly beaten
1	ts	Grated orange zest

INSTRUCTIONS

Preheat the oven to 375 degrees. Line 24 mini-muffin or 12 regular muffin
tins with muffin papers. Spread the bran on a cookie sheet and toast until
golden brown, about 8 minutes. Combine the raisins and water in a
microwave-safe dish and cook on high, covered, until raisins are very soft
(2 to 3 minutes; check and stir every minute). Reserve 1 tablespoon liquid
and drain off the rest. Put the raisins, reserved liquid, and vanilla in
the food processor and puree until very smooth. Set aside. In a large
mixing bowl, combine the toasted bran, buttermilk, orange juice
concentrate, and fructose. Stir in the raisin puree and let stand for 20
minutes (or leave overnight in the refrigerator; return to room temperature
before proceeding). In a separate bowl, sift together the flours, baking
powder, and baking soda. Stir the egg whites and orange zest into the bran
mixture, then add the flour mixture. Stir just until combined. Spoon the
batter into the muffin tins, mounding slightly. Bake for 28 minutes, or
until crusty on top. Cool the muffins for 5 minutes in the pan before
removing to a rack. This recipe yields 12 large muffins or
24    mini-muffins.
Source: "CHEF DU JOUR - (Show # DJ-9243) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-31-1999 by Joe Comiskey -
joecomiskey@netzero.net" Yield: "12 large muffins"
Per serving: 1996 Calories (kcal); 9g Total Fat; (3% calories from fat);
67g Protein; 479g Carbohydrate; 4mg Cholesterol; 2255mg Sodium Food
Exchanges: 9 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 21 1/2 Fruit; 1
Fat; 0 Other Carbohydrates
Recipe by: Carrie Latt Wiatt
Converted by MM_Buster v2.0n.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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