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Gingerbread Rice-Bran Muffins

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Submitted by karen3

YIELD

12 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

1 ½ 355
CUPS ML RICE BRAN *
¼ 59
¾ 177
CUP ML WHOLE-WHEAT FLOUR
or whole wheat flour
½ 118
CUP ML WATER
hot
1 ½ 23
TABLESPOONS ML BAKING POWDER *
¾ 177
CUP ML MOLASSES
¾ 3.8
TEASPOON ML GINGER
2 3E+1
TABLESPOONS ML LIGHT CORN SYRUP
¾ 3.8
TEASPOON ML CINNAMON
2 2
EACH EACH EGG WHITES *

Directions

Preheat oven to 425 degrees F.

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 45g (1.6 oz)
Amount per Serving
Calories 106 2% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 0%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 
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