Sweet Potato And Raisin Muffins
Ingredients
- 1/4 c Molassses; 59ml
- 1/2 ts Cinnamon; 2.5ml
- ; removed to yield
- 2 ts Baking powder; 10ml
- 2 md Sweet potatoes; baked and
- 1 c Cake flour; 236 ml
- 1/2 c Frozen unsweetend
- ; chopped
- ; 1/4 cup 177ml of
- 2 tb Freshly squeezed lemon
- 1 Golden Bran & Raspberry
- Thawed but not mushy
- 1/4 c Unsweetened apple sauce;
- 1/4 c Evaporated skim milk; 59ml
- 3/4 c Unsweetened applesauce;
- 1/2 ts Baking soda; 2.5ml
- 1/4 c Evaporated skim milk; 59ml
- 1 c Wheat bran; 236 ml
- 1 3/4 c Cake flour; 413ml
- 1/2 c Dark raisins; 118ml
- 2 tb Brown sugar; 30ml
- ; mashed potato
- 2 Egg whites
- 2 ts Baking powder; 10ml
- 2 Sweet Potato & Raisin
- 1 tb Lemon zest; 15ml finely
- 1/2 ts Baking soda; 2.5 ml
- 2 Egg whites
Instructions
- 1. Golden Bran & Raspberry Muffins Line your muffin tin with paper or oil muffin cups and pre-heat oven to 350F 180C. In a large bowl. mix the flour. bran. baking powder and baking sodas until well incorporated. In a medium-sized bowl. whisk the egg whites and molasses until frothy. Whisk in the applesauce and milk. Pour the liquids on top of the dry ingredients and stir until just incorporated. but do not over stir. At this point you can cover the batter and leave in the refrigerator overnight. The fruit should be added just before baking. Very gently fold in the raspberries. trying to prevent the fruit from breaking. Spook a heaping 1/4 cup 59ml of the batter into each muffin cup. filling each completely: the muffins do rise. but not as much as their high-fat cousins. Bake for 25 minutes until golden brown. Remove the muffins from the tin and transfer to a wire rack to cool for 5 minutes. 2. Sweet Potato & Raisin Muffins Line your muffin tin with paper or goil and pre-heat the oven to 350F 180C. In a large bowl. whisk the flour. baking powder. baking soda and cinnamon until well incorporated. In a medium-sized bowl. beat the egg whites with the sugar until just frothy. Stir in the apple sauce and milk. then the mashed sweet potato. lemon zest. lemon juice and raisins. stirring until well combined. Add the liquid mixture all at once over the top of the dry ingredients and stir until just combined. Spoon a heaping 1/4 cup 59ml of the batter into each muffin cup. each should be full and well rounded. Bake for 25 minutes or until golden brown. Turn the muffins out onto a wire rack to cool for 5 minutes.
