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Friday, November 17, 2006

Low Fat Muffins

This was submitted by Paula our very own Insane Cook from the US:

Low Fat Muffins

  1. 2 Cups Whole Wheat Flour
  2. 3/4 Cups Oat Bran
  3. 3/4 Wheat Bran
  4. 4 Egg Whites (the yolks can be used for an omelet or another dish or you can purchase dry egg whites)
  5. 1/2 Tablespoon Baking Soda
  6. 2 Tablespoons Baking Powder
  7. 1 Cup Applesauce
  8. 1 Cup Skim or Soy Milk (Using soy milk keeps this recipe "parve"; using skin milk makes it "dairy - chalavi")
  9. 1 Tablespoon Cinnamon
  10. 1/2 Cup of Raisins or 2 Apples (peeled and cored)
  11. 1 Tablespoon Vanilla
  12. 1/3 Cup of Honey
  1. Mix all dry ingredients in one bowl and mix wet ingredients in another bowl.
  2. Combine both mixtures
  3. Place cupcake papers in muffin tin ( or grease muffin tin)
  4. You should get 12 muffins
  5. Bake on 350 degree oven for 10 - 15 minutes
  6. Individually wrap and freeze these if they will not be consumed within a day or two.

The only reason this recipe gets a difficulty rating of two and not one, cause it is really simply and sounds really yummy, is the need to separate the egg whites. This can be a daunting process for someone not used to doing it and who has two left hands. (Go ahead laugh at me. I am used to it!)

Paula, the Insane Cook does it again. And this time with a great, simple recipe.

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