Recipe - Gingerbread Rice-Bran Muffins

1 One half cup Rice bran
One fourth cup Raisins
Three fourths cup Allpurpose flour or
Wholewheat flour
One half cup Hot water
1 One half tablespoon Baking powder
Three fourths cup Molasses
Three fourths teaspoon Ginger
2 tablespoon Corn syrup
Three fourths teaspoon Cinnamon
2 Egg whites

This recipe is from the 8Week Cholesterol Cure Cookbook by Robert E.
Kowalski, pg290. The only change I made was 2 Tbsp corn syrup instead of 2
Tbsp canola oil. 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. Mix dry ingredients, including raisins,
together in a large bowl. Mix moist ingredients in a blender and then add
to dry ingredients. Pour batter into muffin pans lined with paper baking
cups. Bake about 13 minutes.

Per muffin: caloriesproteincarbosfatcholsodium
146.893.1630.982.26gm071.51mg 7.9%84.36%13.86%

From: Jessica Shawl jshawl@eecs.ukans.edu. Fatfree Digest [Volume 10
Issue 46], Sept. 26, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip