Muffins

Steve’s low-fat bran muffins recipe

Steve’s Low-Fat Bran Muffins, Atlanta,GA, US

This low-fat recipe for bran muffins is excellent for the family lifestyle. Itcan be made in advance, of course. And… because the batter will keep in the refrigeratorfor about six weeks, it’s a quick but warm treat on a school-morning, a tasty, nutritiousafternoon snack or an excellent week-end stand-by with little-or-no last-minute effort onyour part. We cook a few extra in the morning and leave covered on the counter for quicksnacks. I now use egg replacer instead of egg whites for a vegan recipe.

Cookbook Reviews

3 Tsp. baking soda

1 cup boiling water

2 Tbs. thick applesauce

1/2 cup brown sugar

1/2 cup sugar or sweetner of your choice

4 Tbs. canola oil

4 vegan egg replacers equivalent to 4 egg whites

2 Tbs. lemon juice

2 cups rice or soy milk

2 cup unbleached white flour or substitute whole wheat pastry flour

1/2 tsp. salt

3 cups bran cereal: I combine more than one kind of bran cereal.

1/2 cup raisins

1/2 cup chopped dates

Preheat oven to 375 degrees.

Add baking soda to boiling water and stir; set aside to cool.

Line a 4, 6, or 12-cup muffin pan with foil muffin cups. Although you can usepaper liners, oil, or cooking spray; foil liners produce more moist muffins. Set aside.

In a large mixing bowl, combine oil, applesauce and sugars. Blend very well.Add egg, mix again. Add baking soda mixture, lemon juice, milk, flour, salt, cereal(s),raisins, and dates. Mix until dry ingredients are blended; don’t overmix.

Allow to stand about five minutes: until dry ingredients absorb some liquid.

Spoon batter into muffin cups, bake 25 minutes. Serve warm.

Makes 24 very filling, nutritious muffins.

Store remaining batter in covered container, refrigerated for up to sixweeks.

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