INGREDIENTS

INSTRUCTIONS

Makes 6
Total time: 40 minutes. Time to prepare: 10 minutes. Cooking time: 30
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 to 6 months.
Pumpkin enriches these muffins in two ways, with its familiar sweet flavor
and a bit of beta-carotene. You can replicate the taste and multiply the
vitamins by using sweet potato instead.
Heat the oven to 500 F.
In a large mixing bowl, combine the pumpkin or sweet potato puree, wheat
bran, egg whites, buttermilk or yogurt, molasses, and sugar. Stir with a
whisk until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda,
cinnamon, and ginger.
Stir the wet ingredients into the dry, mixing just enough to moisten, about
30 seconds. Fold in the raisins.
Fill the cups of a 6-cup nonstick muffin tin two-thirds full Place the tin
in the oven. Lower the temperature to 400 F. Bake until the tops are golden
brown and springy to the touch and a knife or toothpick inserted in the
center of a muffin tests clean, about 30 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 229, protein 64g, carbohydrate 56g, fat
0g, cholesterol 0.551 mg, sodium 292 mg . 5% calories from fat. Outstanding
source of vitamin a. Very good source of calcium and iron. Good source of
vitamins B2, B3.
Converted by MC_Buster.
Recipe by: The Essential Vegetarian, by Diana Shaw, page 73
Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Jul 4,
1999, converted by MM_Buster v2.0l.

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