| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Kerr |
1 |
servings |
INGREDIENTS
| 1 |
|
Golden Bran & Raspberry Muffins; (Makes 6): |
| 1 |
c |
Cake flour; (236 ml) |
| 1 |
c |
Wheat bran; (236 ml) |
| 2 |
ts |
Baking powder; (10ml) |
| 1/2 |
ts |
Baking soda; (2.5 ml) |
| 2 |
|
Egg whites |
| 1/4 |
c |
Molassses; (59ml) |
| 3/4 |
c |
Unsweetened applesauce; (177ml) |
| 1/4 |
c |
Evaporated skim milk; (59ml) |
| 1/2 |
c |
Frozen unsweetend raspberries; (118ml), |
|
|
Thawed but not mushy |
| 2 |
|
Sweet Potato & Raisin Muffins; (Makes 7 large |
| 1 3/4 |
c |
Cake flour; (413ml) |
| 2 |
ts |
Baking powder; (10ml) |
| 1/2 |
ts |
Baking soda; (2.5ml) |
| 1/2 |
ts |
Cinnamon; (2.5ml) |
| 2 |
|
Egg whites |
| 2 |
tb |
Brown sugar; (30ml) |
| 1/4 |
c |
Unsweetened apple sauce; (177ml) |
| 1/4 |
c |
Evaporated skim milk; (59ml) |
| 2 |
md |
Sweet potatoes; baked and flesh |
|
|
; removed to yield |
|
|
; 1/4 cup (177ml) of |
|
|
; mashed potato |
| 1 |
tb |
Lemon zest; (15ml) finely |
|
|
; chopped |
| 2 |
tb |
Freshly squeezed lemon juice; (30 ml) |
| 1/2 |
c |
Dark raisins; (118ml) |
INSTRUCTIONS
MUFFINS
1. Golden Bran & Raspberry Muffins Line your muffin tin with paper or oil
muffin cups and pre-heat oven to 350F (180C). In a large bowl, mix the
flour, bran, baking powder and baking sodas until well incorporated.
In a medium-sized bowl, whisk the egg whites and molasses until frothy.
Whisk in the applesauce and milk.
Pour the liquids on top of the dry ingredients and stir until just
incorporated, but do not over stir. At this point you can cover the batter
and leave in the refrigerator overnight. The fruit should be added just
before baking.
Very gently fold in the raspberries, trying to prevent the fruit from
breaking. Spook a heaping 1/4 cup (59ml) of the batter into each muffin
cup, filling each completely: the muffins do rise, but not as much as their
high-fat cousins.
Bake for 25 minutes until golden brown. Remove the muffins from the tin and
transfer to a wire rack to cool for 5 minutes.
2. Sweet Potato & Raisin Muffins Line your muffin tin with paper or goil
and pre-heat the oven to 350F (180C). In a large bowl, whisk the flour,
baking powder, baking soda and cinnamon until well incorporated.
In a medium-sized bowl, beat the egg whites with the sugar until just
frothy. Stir in the apple sauce and milk, then the mashed sweet potato,
lemon zest, lemon juice and raisins, stirring until well combined.
Add the liquid mixture all at once over the top of the dry ingredients and
stir until just combined.
Spoon a heaping 1/4 cup (59ml) of the batter into each muffin cup, each
should be full and well rounded. Bake for 25 minutes or until golden brown.
Turn the muffins out onto a wire rack to cool for 5 minutes.
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