0: Makes 6
1: Total time: 45 minutes
2: Time to prepare: 10 minutes
3: Cooking time: 35 minutes
4: Do ahead: you can mix the batter the night before, then refrigerate
5: Stir lightly before pouring into the tin
6: Refrigeration/freezing
7: Refrigerate up to 1 week
8: Freeze up 6 months
9: Moist, molasses-y, and deceptively rich, these muffins are "best" because they're also fat free, but amply full of flavor, nourishment, and fiber Heat the oven to 500 F
10: In a large mixing bowl, sift together the flour, baking soda, baking powder, and salt
11: Stir in the bran with a whisk or a long-tined fork
12: In another large mixing bowl, beat together the brown sugar, molasses, egg whites, and buttermilk or yogurt
13: Add the dry ingredients to liquid ingredients, and stir just to moisten, about 30 seconds
14: Fill each cup in a 6-cup nonstick muffin tin three-fourths full and place the till in the oven
15: Reduce the heat to 400 F
16: and bake until a toothpick inserted in the center of a muffin comes out clean, about 35 minutes
17: Let the tin cool on a cooling rack for 10 minutes before removing the muffins
18: To store, let the muffins cool completely on the rack
19: Seal them inside a plastic bag, and refrigerate or freeze
20: Per serving (1 muffin): calories 164, protein 8
21: 59g, carbohydrate 36
22: 6g, fat 1
23: 09g, cholesterol
24: 735 mg, sodium 207mg
25: 5% calories from fat
26: Very good source of calcium and Iron
27: Good source of vitamin B1, B2, B3, B6
28: Converted by MC_Buster
29: Recipe by: The Essential Vegetarian, by Diana Shaw, page 72 Posted to EAT-LF Digest by Kathleen <schuller@ix
30: netcom
31: com> on Jun 15, 1999, converted by MM_Buster v2
32: 0l
33: