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Title: Spiced Bran Muffins-Daley
Categories: Muffins Lowfat
Yield: 12 Servings
| Light vegetable oil spray | ||
| 1/2 | c | Molasses |
| 2 | tb | Honey |
| 2 | lg | Egg whites |
| 1/4 | c | Plain nonfat yogurt, nonfat |
| 1/4 | c | 2% Milk |
| 1/2 | c | Wheat bran |
| 1 | c | Wheat flour |
| 1 1/2 | ts | Baking powder |
| 1 | tb | Ground ginger |
| 1 | ts | Ground cloves |
| 1/4 | c | Walnuts, chopped |
| 1/4 | c | Golden raisins |
Preheat oven to 350 degrees.
Coat a 12-well muffin tin with the cooking spray.
Warm the molasses and honey in a small saucepan over low heat just until it begins to steam. Remove the pan from the heat and set it aside to cool.
Whisk the egg whites, yogurt, and milk together in a large mixing bowl until blended. Whisk in the molasses-and-honey mixture. Using a wooden spoon, stir in the bran, flour, baking powder, and spices. Fold in the walnuts and raisins.
Turn the batter into the prepared muffin tin and bake for 15 to 20 minutes, until a tester inserted into the center of a muffin comes out clean. Serve warm.
Fat per muffin= 2.1 grams Calories per muffin= 123 IN THE KITCHEN WITH
ROSIE by Rosie Daley By Diane Lamere previous next