Date: Wed, 11 Jun 1997 18:51:42 -0700
From: Terry & Kathleen Schuller (email@example.com)
Here's a new muffin recipe that I made the other day. The bran cereal made
them taste like whole wheat muffins.
* Exported from MasterCook *
Recipe By : Diabetes Forecast, April 1997
Serving Size : 12 Preparation Time :0:30
Categories : Breads, Quick Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt -- optional
1 teaspoon ground cinnamon
1 cup blueberries, fresh or frozen
no sugar added
3/4 cup skim milk
1 cup unsweetened applesauce
1 cup bran flake cereal -- slightly crushed
1/2 cup egg beaters=AE 99% egg substitute
Preheat oven to 400 degrees F. Coat a regular 12-cup muffin pan with
nonstick spray. In a large mixing bowl, thoroughly mix the flour, sugar,
baking powder, salt, and cinnamon.
In a small bowl, mix the berries, milk, applesauce, bran flake cereal, and
egg whites. (If using frozen berries, thaw them until you can separate
them with a fork; a microwave will do this nicely. Then allow any melted
ice and juice to drip off.)
Stir the liquid ingredients into the dry ingredients until the dry
ingredients are just moistened, about 20 strokes. Overmixing will result
in poor-textured, tough bread. Spoon the batter into the sprayed muffin
tin, dividing it evenly among the 12 cups.
Bake about 20 to 25 minutes until the muffins are browned, or until a
toothpick inserted in the center of a muffin comes out clean. Allow the
muffins to sit for about 2 minutes in the tin, then transfer them to a wire
rack to cool. Or place them in a cloth-lined basket, covering the muffins
with the edges of the napkin, and serve them warm.
Original recipe used 2 egg whites instead of the egg beaters.