Title: Fruit Sweet and Sugar Free - Raisin Oat Bran Muffins
Categories: Diabetic Bread Fruit Nut
Yield: 14 Muffins
| FRUIT AND NUTS |
| 1/3 | c | Walnuts; |
| 3/8 | c | Raisins; |
| WET INGREDIENTS |
| 3/4 | c | Fruit sweetener; |
| 3/4 | c | Water; |
| 3 | tb | Oil; |
| 1/4 | ts | Apple cider vinegar; |
| 2 | c | +2T oat bran; |
| 4 | | Egg whites; |
| DRY INGREDIENTS |
| 1 | c | Whole wheat flour; |
| 1 | tb | Baking powder; |
| 1 | ts | Baking soda; |
| 1 | ts | Cinnamon; |
| 1/4 | ts | Salt; |
Preheat the oven to 375 degrees. Lightly spray the muffin tins with
lecithin spray. Toast the walnuts in the oven for 7-10 minutes, stirring
occasionally. Allow the nuts to cool, then coarsely chop them with a knife
or with a pulsing action in a food processor. Bring 3/4 cup water to a boil
in a small pot, add the raisins. When the water returns to a boil, turn off
the heat. Let the raisins plump in the water for at least 10 minutes. Drain
the raisins, saving the raisin water for another use. The raising water can
be used to replace part or all of the 3/4 cup water. In a medium sized
bowl, combine the fruit sweetener, water, oil and vinegar. Then stir in the
oat bran. Sift the dry ingredients together into a large bowl and make a
well in the center. In a small bowl, whip the egg whites until frothy. Then
stir them into the oat bran mixture. Stir the oat bran mixture into the dry
ingredients. When half mixed, stir in the raisins and walnuts. Spoon the
batter into the prepared pans, just to the top of each muffin cup. Bake the
muffins on the middle shelf of the preheated oven for 20-25 minutes. Turn
the muffin tins once, if necessary to allow the muffins to brown evenly.
Let the muffins cool in the pan for 5 minutes before removing them to a
wire rack to cool completely.