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Print this Recipe    Bran Raspberry

Golden Bran & Raspberry Muffins

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 raspberries, frozen, thawed

Preheat oven to 350. Line muffin tins with liners or spray with
cooking spray.

In a large bowl, combine flour, bran, baking powder and baking soda
until well mixed.

In a medium size bowl, whisk the egg whites, and molasses until
frothy. Whisk in the applesauce and milk. Pour the liquid mixture
in with the dry ingredients and stir until just combined, but do
not over stir. (If desired, this can be left in the refrigerator
over night, covered.) The fruit should not be added until just
before baking.

Very gently fold in the raspberries, (try to prevent the fruit from
breaking.) Spoon an heaping 1/4 cup of the batter into each muffin
cup, filling each completely.

Bake for 25 minutes until golden brown. Remove the muffins from
the tins and transfer to a wire rack to cool.

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