Gingerbread Rice-Bran Muffins
Yield
12 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
rice bran
|
* |
| ¼ | cup |
raisins, seedless
|
|
| ¾ | cup |
whole-wheat flour
or whole wheat flour |
|
| ½ | cup |
water
hot |
|
| 1 ½ | tablespoons |
baking powder
|
*
|
| ¾ | cup |
molasses
|
|
| ¾ | teaspoon |
ginger
|
|
| 2 | tablespoons |
light corn syrup
|
|
| ¾ | teaspoon |
cinnamon
|
|
| 2 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
rice bran
|
* |
| 59 | ml |
raisins, seedless
|
|
| 177 | ml |
whole-wheat flour
or whole wheat flour |
|
| 118 | ml |
water
hot |
|
| 23 | ml |
baking powder
|
*
|
| 177 | ml |
molasses
|
|
| 3.8 | ml |
ginger
|
|
| 3E+1 | ml |
light corn syrup
|
|
| 3.8 | ml |
cinnamon
|
|
| 2 | 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.
