Bran & Raspberry Muffins

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 cup cake flour
• 1 cup wheat bran
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 egg whites
• 1/4 cup molasses
• 3/4 cup unsweetened applesauce
• 1/4 cup evaporated skim milk
• 1/2 cup frozen unsweetened raspberries, thawed but not mushy

Recipe

• 1 line a muffin tin with foil muffin cups and preheat the oven to 350 degrees.
• 2 in a large bowl, mix the flour, bran, baking powder, and baking soda until well incorporated.
• 3 in a medium bowl, whisk the egg whites and molasses until frothy. whisk in the applesauce and milk.
• 4 pour the liquids on top of the dry ingredients and stir until just incorporated - do not over-stir.
• 5 at this point, you can cover the batter and leave in the refrigerator overnight. the fruit should be added just before baking.
• 6 very gently fold in the raspberries, trying to prevent the fruit from breaking. spoon approximately 1/4 cup of the batter into each muffin cup, filling each completely; these muffins do rise, but not as much as the high-fat versions.
• 7 bake for 25 minutes until golden-brown.
• 8 remove the muffins from tin and transfer to a wire rack to cool for 5 minutes.