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Strawberry Muffins

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Recipe

Strawberry Muffins recipe

 

Yield

12 servings

Prep

10 min

Cook

30 min

Ready

40 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ cups bran
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¼ cup sugar
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1 cup apple bitter
fiber
*
1 x milk
skim, if needed
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1 teaspoon baking soda
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2 tablespoons light corn syrup
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2 cups strawberries
fresh or frozen, unsweetened
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3 each egg whites
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Ingredients

Amount Measure Ingredient Features
355 ml bran
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59 ml sugar
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237 ml apple bitter
fiber
*
1 x milk
skim, if needed
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5 ml baking soda
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3E+1 ml light corn syrup
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473 ml strawberries
fresh or frozen, unsweetened
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3 each egg whites
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Directions

Preheat oven to 425℉ (220℃).

Line 12 muffin cups with paper cups or spray them with Pam.

In a large mixing bowl or in the food processor, combine oat bran, apple fiber, and baking soda.

(I just stirred with a spoon) Stir until thoroughly mixed.

Place in a blender or food processor 1 cup of the strawberries with the sugar and purée until smooth.

Measure the strawberry puree; if it does not measure 1 cup, add enough skim milk to bring it to that level.

Dice remaining strawberries. In a small mixing bowl combine the strawberry purée and the corn syrup, and stir this into the dry ingredients to combine thoroughly.

Stir in the chopped stawberries. Beat egg whites until stiff and fold them into the batter.

Spoon the batter into the prepared muffin cups and bake for 20 minutes.

NOTES: The batter looked very dry to me and so did the muffins when they came out of the oven, they looked funny too.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 5514% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 48mg 2%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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