* Exported from MasterCook *
Bread, Persimmon-Spice Muffins
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Fruit Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups oat bran
3 teaspoons baking powder
1/2 teaspoon oat bran
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon salt
1/2 cup persimmon puree
2 tablespoons persimmon puree
1/2 cup honey
1/2 cup nonfat milk
2 tablespoons nonfat milk
2 egg whites -- (from 2 large eggs)
1 cup grated McIntosh apple
cup dried currants
To make persimmon puree, slice the persimmon in half and scrape the
pulp from the peel. Press the pulp through a strainer or blend in a
food processor.
Preheat oven to 375F. Line 16 standard muffin pan cups with paper liners.
In medium bowl, mix oat bran, baking powder, spices and salt.
In separate bowl, mix remaining ingredients. Add to oat bran mixture
and stir just until blended.
Spoon mixture into muffin pans, filling to top. Smooth with back of
spoon. Bake 30 minutes or until tops are browned. Set pan on wire
rack and let cool 10 minutes. Remove muffins from pan and let cool thoroughly.
Source:
"vegetariantimes.com"
S(Internet address):
"http://www.vegetariantimes.com/recipe/persimmon-spice-muffins/";
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Per Serving (excluding unknown items): 86 Calories; 1g Fat (10.0%
calories from fat); 4g Protein; 22g Carbohydrate; 3g Dietary Fiber;
trace Cholesterol; 238mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.