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Boneless
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lb.
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Al ■
ROSEN'S
REDUCED 40 CALORIE
BREAD IS BACK
86
FRIDAY, NOVEMBER 4, 1988
Muffins
Continued from Page 84
11/2 cups oat bran
1 cup rolled oats (any
type)
1'/4 cups skim milk
3 /4 cup plain canned
pumpkin puree
% cup (light or dark)
brown sugar
2 egg whites
2 tbsp. vegetable oil
3 /4 cup whole wheat flour
1 tbsp. baking powder
2 tsps. ground cinnamon
% tsp. ground nutmeg
% tsp. ground ginger
% cup raisins
In a medium-sized bowl,
combine the oat bran, rolled
oats, and milk. Add the pump-
kin, brown sugar, egg whites,
and oil, and mix well. Add the
flour, baking powder, spices
and raisins, and mix just un-
til moistened.
Lightly oil 12 medium-size
muffin tins, or spray them
with nonstick vegetable
spray, or fit with paper liners.
Divide the mixture evenly
among the cups. Bake in a
preheated 400-degree oven for
20 to 25 minutes or until the
muffins are lightly browned
and the tops are springy to
the touch. Serve warm or at
room temperature. Makes 12
muffins. •
WINNING BRAN
MUFFINS
These tasty high-fiber muf-
fins were once a Better Homes
and Gardens Magazine prize
winner. Buttermilk, which is
a cultured skim milk and
usually fat-free, adds rich
flavor and texture.
Note: Buttermilk that is
used only for baking can be
kept in the refrigerator for a
few weeks past its "pull date,"
provided it does not become
moldy. If the buttermilk has
not been used in a while,
shake it gently before using.)
1% cup unprocessed
(wheat) bran, divided
% cup boiling water
2 tsps. grated orange
peel, colored part
only (optional)
1 large egg
% cup vegetable oil
2 tbsps. (light or dark)
molasses
2 tbsps. honey
1 cup buttermilk
'/4 cup raisins
1% cups whole wheat
flour
1 tsp. ground cinnamon
3 /4 tsp. baking powder
3 /4 tsp. baking soda
In a medium-sized bowl,
combine Y2 cup of the bran,
the boiling water and orange
peel (if used). Set aside for 5
minutes. In a large bowl, corn-
bine the egg, oil, molasses
and honey until blended. Stir
in the buttermilk, mixing
well. Add the remaining 1 cup
bran, the reserve bran-water
mixture, and raisins. Add the
flour, cinnamon, baking
powder and soda, and stir just
until blended.
Lightly oil about 15
medium-size muffin tins, or
spray them with nonstick
vegetable spray, or fit with
paper liners. Divide the mix-
ture evenly among the cups.
Bake in a preheated 375-de-
gree oven for 18 to 20 minutes
or until the muffin tops are
springy to the touch. Serve
warm or at room tempera-
ture. Makes about 15 muffins.
POPPY-SEED MUFFINS
As a lover of poppy seeds, I
find these interesting muffins
most appealing.
% cup sugar
3 tsps. vegetable oil
1 large egg plus 1 egg
white
% cup water
1 cup all-purpose white
flour
% cup whole wheat flour
% cup instant nonfat dry
milk powder
2 tsps. baking powder
'/4 tsp. ground nutmeg
% cup light (or dark)
raisins
% cup chopped walnuts
or pecans
1/4 cup poppy seeds
In a small bowl, combine
the sugar, oil, egg, and egg
white, and mix well. Mix in
the water until combined. In
a medium-sized bowl, com-
bine the flours, milk powder,
baking powder, nutmeg,
raisins, nuts, and poppy seeds.
Add the liquid mixture, and
stir just until the dry ingre-
dients are moistened.
Lightly oil 12 medium-size
muffin tins, or spray them
with nonstick vegetable
spray, or fit with paper liners.
Divide the mixture evenly
among the cups. Bake in a
preheated 400-degree oven for
about 20 minutes or until the
muffins are lightly browned
and the tops are springy to
the touch. Serve warm or at
room temperature. Makes 12
muffins.
© 1988 Gloria Kaufer Greene.
Gloria Kaufer Greene is the
author of The Jewish Holiday
Cookbook: An International
Collection of Recipes and
Customs (Times Books).