| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy, Grains |
|
Muffins, Low-fat/low |
12 |
Servings |
INGREDIENTS
|
|
Light vegetable oil spray |
| 1/2 |
c |
Molasses |
| 2 |
tb |
Honey |
| 2 |
lg |
Egg whites |
| 1/4 |
c |
Plain nonfat yogurt, nonfat |
| 1/4 |
c |
2% Milk |
| 1/2 |
c |
Wheat bran |
| 1 |
c |
Wheat flour |
| 1 1/2 |
ts |
Baking powder |
| 1 |
tb |
Ground ginger |
| 1 |
ts |
Ground cloves |
| 1/4 |
c |
Walnuts, chopped |
| 1/4 |
c |
Golden raisins |
INSTRUCTIONS
Preheat oven to 350 degrees.
Coat a 12-well muffin tin with the cooking spray.
Warm the molasses and honey in a small saucepan over low heat just until it
begins to steam. Remove the pan from the heat and set it aside to cool.
Whisk the egg whites, yogurt, and milk together in a large mixing bowl
until blended. Whisk in the molasses-and-honey mixture. Using a wooden
spoon, stir in the bran, flour, baking powder, and spices. Fold in the
walnuts and raisins.
Turn the batter into the prepared muffin tin and bake for 15 to 20 minutes,
until a tester inserted into the center of a muffin comes out clean. Serve
warm.
Fat per muffin= 2.1 grams Calories per muffin= 123 IN THE KITCHEN WITH
ROSIE by Rosie Daley
Posted to MC-Recipe Digest V1 #478 by Diane Lamere <dlamere@plantnet.com>
on Feb 09, 1997.
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