2 : qt Basic Chicken Stock; see *
-Note : -Note
Potato : Potato peelings
Fresh : Fresh herbs and spices; your
0: Makes 6 Total time: 40 minutes
1: Time to prepare: 10 minutes
2: Cooking time: 30 minutes
3: Do ahead: you can mix the batter the night before, then refrigerate
4: Stir lightly before pouring into the tin
5: Refrigeration/freezing: refrigerate up to 1 week
6: Freeze up to 6 months
7: Pumpkin enriches these muffins in two ways, with its familiar sweet flavor and a bit of beta-carotene
8: You can replicate the taste and multiply the vitamins by using sweet potato instead
9: Heat the oven to 500 F
10: In a large mixing bowl, combine the pumpkin or sweet potato puree, wheat bran, egg whites, buttermilk or yogurt, molasses, and sugar
11: Stir with a whisk until smooth
12: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and ginger
13: Stir the wet ingredients into the dry, mixing just enough to moisten, about 30 seconds
14: Fold in the raisins
15: Fill the cups of a 6-cup nonstick muffin tin two-thirds full Place the tin in the oven
16: Lower the temperature to 400 F
17: Bake until the tops are golden brown and springy to the touch and a knife or toothpick inserted in the center of a muffin tests clean, about 30 minutes
18: Let the tin cool on a cooling rack for 10 minutes before removing the muffins
19: To store, let the muffins cool completely on the rack
20: Seal them inside a plastic bag, and refrigerate or freeze
21: Per serving (1 muffin), calories 229, protein 64g, carbohydrate 56g, fat 0g, cholesterol 0
22: 551 mg, sodium 292 mg
23: 5% calories from fat
24: Outstanding source of vitamin a
25: Very good source of calcium and iron
26: Good source of vitamins B2, B3
27: Converted by MC_Buster
28: Recipe by: The Essential Vegetarian, by Diana Shaw, page 73 Posted to fatfree digest by Kathleen <schuller@ix
29: netcom
30: com> on Jul 4, 1999, converted by MM_Buster v2
31: 0l
32: