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Refrigerator Apple Bran Muffins

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 15 May 1998 21:43:13 -0700
v098.n038.12
Barb graciously gave me permission to post this here for all of you to enjoy.

This muffin recipe happens to have 0 cholesterol and only 4 mg. of fat for
1 muffin. The best part is you can keep it in the refrigerator for a week
and the whole recipe makes 30 muffins at once. Hope it satisfies all you
muffin lovers out there.  Barb

                     *  Exported from  MasterCook  *

                     Refrigerator Apple Bran Muffins

Recipe By     : "Heart Healthy Recipes", Pillsbury Classic Cookbook
Serving Size  : 30   Preparation Time :0:00
Categories    : Bread Bakers Mailing List        Bread/Muffins/Rolls
                Fruits                           Hand Made
                Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      C             Shredded Whole Bran Cereal
   1 1/2  C             Lowfat Buttermilk -- *
   1      C             Unsweetened Applesauce
     1/2  C             Oil
   4                    Egg Whites
   2      C             All-Purpose Flour
     1/2  C             Whole Wheat Flour
   1      C             Sugar
   1      Tsp           Baking Powder
   1      Tsp           Baking Soda
   1      Tsp           Cinnamon
   1      Tsp           Ginger
     1/4  Tsp           Salt
     1/2  C             Raisins

In large bowl, combine cereal and buttermilk; let stand 5 minutes until
cereal is softened.  Add applesauce, oil and egg whites, blend well. 
Lightly spoon flour into measuring cup; level off.  Stir in flour, whole
wheat flour and remaining ingredients; mix well.  Batter can be baked
immediately or stored in tightly covered container in refrigerator for up
to 1 week.
When ready to bake, heat oven to 400 degrees.  Spray desired number of
muffin cups with nonstick cooking spray or line with paper baking cups. 
Stir batter; fill spray-coated muffin cups 3/4 full.  Sprinkle with sugar,
if desired.  Bake at 400 degrees for 15 to 20 minutes until toothpick
inserted in center comes out clean. 

Makes 30 muffins.

*To substitute for buttermilk, use 4 1/2 tsp. vinegar or lemon juice plus
skim milk to make 1 1/2 cups.

Message From "David Cholka" <dbcholka@milwpc.com>
to The TNT Recipes List.


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