Fruit sweet and sugar free - raisin oat bran muffins
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Fruit sweet and sugar free - raisin oat bran muffins
  Fruit    Sweet    Muffins    Diabetic    Raisins    Oats  
Last updated 6/12/2012 12:54:55 AM. Recipe ID 16879. Report a problem with this recipe.
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      Title: Fruit sweet and sugar free - raisin oat bran muffins
 Categories: Diabetic, Breads/bm, Fruits, Nuts/grains
      Yield: 14 Muffins
 
MMMMM-----------------------FRUIT AND NUTS----------------------------
    1/3 c  Walnuts;
    3/8 c  Raisins;

MMMMM----------------------WET INGREDIENTS---------------------------
    3/4 c  Fruit sweetener;
    3/4 c  Water;
      3 tb Oil;
    1/4 ts Apple cider vinegar;
      2 c  +2T oat bran;
      4    Egg whites;

MMMMM----------------------DRY INGREDIENTS---------------------------
      1 c  Whole wheat flour;
      1 tb Baking powder;
      1 ts Baking soda;
      1 ts Cinnamon;
    1/4 ts Salt;
 
  Preheat the oven to 375 degrees. Lightly spray the muffin tins with
  lecithin spray. Toast the walnuts in the oven for 7-10 minutes,
  stirring occasionally. Allow the nuts to cool, then coarsely chop
  them with a knife or with a pulsing action in a food processor. Bring
  3/4 cup water to a boil in a small pot, add the raisins. When the
  water returns to a boil, turn off the heat. Let the raisins plump in
  the water for at least 10 minutes. Drain the raisins, saving the
  raisin water for another use. The raising water can be used to
  replace part or all of the 3/4 cup water. In a medium sized bowl,
  combine the fruit sweetener, water, oil and vinegar. Then stir in the
  oat bran. Sift the dry ingredients together into a large bowl and
  make a well in the center. In a small bowl, whip the egg whites until
  frothy. Then stir them into the oat bran mixture. Stir the oat bran
  mixture into the dry ingredients. When half mixed, stir in the
  raisins and walnuts. Spoon the batter into the prepared pans, just to
  the top of each muffin cup. Bake the muffins on the middle shelf of
  the preheated oven for 20-25 minutes. Turn the muffin tins once, if
  necessary to allow the muffins to brown evenly. Let the muffins cool
  in the pan for 5 minutes before removing them to a wire rack to cool
  completely.
 




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Recipe ID 16879 (Apr 03, 2005)

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