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My Best Bran Muffins

Here is another fatfree muffin from the Essential Vegetarian which I made
the other day.  I added some chopped dried apricots that I had in the
cupboard.  It made 10 medium muffins.


                     *  Exported from  MasterCook  *

                           My Best Bran Muffins

Recipe By     : The Essential Vegetarian, by Diana Shaw, page 72
Serving Size  : 6    Preparation Time :0:00
Categories    : Breads, Quick                    Grains And Cereals

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           whole wheat flour
   1      teaspoon      baking soda
   1      teaspoon      baking powder
     1/2  teaspoon      salt
   1 1/2  cups          wheat bran
     1/3  cup           brown sugar
     1/4  cup           molasses
   2      large         egg whites
   1      cup           nonfat buttermilk or plain nonfat yogurt

Makes 6.  

Total time: 45 minutes.
Time to prepare: 10 minutes.
Cooking time: 35 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 6 months.

Moist, molasses-y, and deceptively rich, these muffins are "best" because
they're also fat free, but amply full of flavor, nourishment, and fiber

Heat the oven to 500 F.

In a large mixing bowl, sift together the flour, baking soda, baking
powder, and salt.  Stir in the bran with a whisk or a long-tined fork.

In another large mixing bowl, beat together the brown sugar, molasses, egg
whites, and buttermilk or yogurt.

Add the dry ingredients to liquid ingredients, and stir just to moisten,
about 30 seconds.  Fill each cup in a 6-cup nonstick muffin tin
three-fourths full and place the till in the oven.  Reduce the heat to 400
F.  and bake until a toothpick inserted in the center of a muffin comes out
clean, about 35 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 164, protein 8.59g, carbohydrate 36.6g,
fat 1.09g, cholesterol .735 mg, sodium 207mg.  5% calories from fat.  Very
good source of calcium and Iron.  Good source of vitamin b1, b2, b3, b6.

Converted by MC_Buster.

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