Guest guest Posted June 15, 1999 Report Share Posted June 15, 1999 Fatfree muffins! For " lovely peaks " Shaw recommends preheating the oven to 500 and then lowering the temperature when you put the muffins in the oven. My Best Bran Muffins Pumpkin Bran Muffins Kathleen * 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. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Bran Muffins Recipe By : The Essential Vegetarian, by Diana Shaw, page 73 Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pumpkin or sweet potato puree 1 cup wheat bran 3 large egg whites 3/4 cup nonfat buttermilk or plain nonfat yogurt 1/3 cup molasses 1/3 cup granulated sugar or brown sugar 1 1/4 cups whole wheat flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 cup raisins 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. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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