| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
|
1 |
servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 2 1/2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Ground cloves |
| 1/2 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Ground cinnamon |
| 3/4 |
c |
Honey |
| 1 1/2 |
c |
Orange juice |
| 2 |
c |
Oat bran |
| 1/4 |
c |
Buttermilk |
| 1/4 |
|
Dark unsulphered molasses |
| 3/4 |
c |
Peeled shredded carrot; (1-2 carrots) |
| 3/4 |
c |
Golden raisins |
| 1/4 |
c |
Plain nonfat yogurt |
|
|
Light vegetable oil cooking spray |
INSTRUCTIONS
This recipe is from "The 99% Fat-Free Cookbook by Barry Bluestein & Kevin
Morrissey.
Preheat the oven to 375 degrees. Sift the flour, baking powder, baking
soda, salt, and spices together and set aside. Whisk the honey and orange
juice to blend. Add the oat bran and whisk thoroughly. Combine the
buttermilk and molasses in a large mixing bowl and whisk well. Thoroughly
mix in the carrot, then the oat bran mixture. Add the raisins to the flour
mixture and stir into the oat bran-buttermilk mixture with a wooden spoon.
Fold in the yogurt. Spray vegetable oil spray over the surface of 12 large
muffin tin cups for about 3 seconds, covering as much of the exposed
surface as possible. Spread the oil evenly into the wells with your
fingers. Fill the wells to the top with batter. Bake for 25 to 30 minutes,
until a tester inserted into the center of a muffin comes out clean. Yield
~ 12 oversized muffins. Fat per muffin - 0.83 g.
Posted to EAT-LF Digest by "Elise Smith" <epksmith@sonic.net> on Jun 24,
1999, converted by MM_Buster v2.0l.
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