Strawberry Muffins
Strawberry Muffins recipe
Yield
12 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
bran
|
|
| ¼ | cup |
sugar
|
|
| 1 | cup |
apple bitter
fiber |
* |
| 1 | x |
milk
skim, if needed |
*
|
| 1 | teaspoon |
baking soda
|
|
| 2 | tablespoons |
light corn syrup
|
|
| 2 | cups |
strawberries
fresh or frozen, unsweetened |
*
|
| 3 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
bran
|
|
| 59 | ml |
sugar
|
|
| 237 | ml |
apple bitter
fiber |
* |
| 1 | x |
milk
skim, if needed |
*
|
| 5 | ml |
baking soda
|
|
| 3E+1 | ml |
light corn syrup
|
|
| 473 | ml |
strawberries
fresh or frozen, unsweetened |
*
|
| 3 | each |
egg whites
|
*
|
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.
