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| Home -> [Bakery, Cereals, Muffins & Biscuits, Ovo-lacto, Pastry] -> [Gingerbread rice-bran muffins Recipe] |
Gingerbread rice-bran muffins
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Bakery, Cereals, Muffins & Biscuits, Ovo-lacto, Pastry |
Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | Rice bran | | 1/4
| cup | Raisins | | 3/4
| cup | All-purpose flour or | | | Whole-wheat flour | | 1/2
| cup | Hot water | | 1 1/2
| tbsp | Baking powder | | 3/4
| cup | Molasses | | 3/4
| tbsp | Ginger | | 2
| tbsp | Corn syrup | | 3/4
| tbsp | Cinnamon | | 2
| | Egg whites |
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Procedures:
| 1 | This recipe is from the 8-week cholesterol cure cookbook by robert e. | | 2 | Kowalski, pg290. | | 3 | The only change i made was 2 tbsp corn syrup instead of 2 tbsp canola oil. | | 4 | Oh, and this is the only ff muffin recipe i have made where the muffins don"t stick to the paper cups when you eat them right out of the oven! preheat oven to 425 degrees. | | 5 | Mix dry ingredients, including raisins, together in a large bowl. | | 6 | Mix moist ingredients in a blender and then add to dry ingredients. | | 7 | Pour batter into muffin pans lined with paper baking cups. | | 8 | Bake about 13 minutes. | | 9 | Per muffin: caloriesproteincarbosfatcholsodium 146.893.1630.982.26gm071.51mg 7.9%84.36%13.86% |
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