Gingerbread Rice-Bran Muffins

Gingerbread Rice-Bran Muffins Ingredients

1 1/2 c Rice bran	3/4 c Molasses
1/4 c Raisins	3/4 ts Ginger
3/4 c All-purpose flour or	2 tb Corn syrup
Whole-wheat flour	3/4 ts Cinnamon
1/2 c Hot water	2 Egg whites
1 1/2 tb Baking powder

Instructions for Gingerbread Rice-Bran Muffins

This recipe is from the 8-Week Cholesterol Cure Cookbook by Robert E. Kowalski, pg290. The only change I made was 2 Tbsp corn syrup instead of 2 Tbsp canola oil. Oh, AND this is the only ff muffin recipe I have made where the muffins dont stick to the paper cups when you eat them right out of the oven! Preheat oven to 425 degrees. Mix dry ingredients, including raisins, together in a large bowl. Mix moist ingredients in a blender and then add to dry ingredients. Pour batter into muffin pans lined with paper baking cups. Bake about 13 minutes. Per muffin: caloriesproteincarbosfatcholsodium 146.893.1630.982.26gm071.51mg 7.9%84.36%13.86% From: Jessica Shawl . Fatfree Digest [Volume 10 Issue 46], Sept. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Main Ingredient: RiceCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Baking Powder	Cinnamon	Corn
Egg	Ginger	Molasses	Raisins
Rice	Wheat

Sept. Ovo-lacto Fatfree Corn Raisin Rice Ginger

for flavor and categorization

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