Bran And Cornmeal Muffins Recipe
Ingredients
| Nonstick cooking spray | ||
| Skim milk | 1 1/2 Cup (16 tbs) | |
| Corn oil | 2 Tablespoon | |
| 1 1/2 cups bran cereal | ||
| All purpose flour | 1/2 Cup (16 tbs) | |
| Yellow cornmeal | 3/4 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Sugar | 2 Tablespoon | |
| Egg whites | 2 Large | |
Directions
1 Preheat the oven to 400°F. Lightly coat twelve 2 1/2 inch muffin cups with the nonstick cooking spray or insert cupcake liners. In a medium-size bowl, pour the milk and oil over the cereal; set aside.
2 In a large bowl, combine the flour, cornmeal, baking powder, salt, and sugar; add the cereal mixture and stir just until combined. Do not overmix.
3 In a perfectly clean medium-size bowl, beat the egg whites with an electric mixer set on high speed until they are stiff but not dry. With a rubber spatula, fold the whites into the batter.
4 Spoon the batter into the muffin cups, filling them to the top. Bake for 22 minutes or until a toothpick inserted in the center comes out clean. Remove from the pan and let cool on a wire rack.
2 In a large bowl, combine the flour, cornmeal, baking powder, salt, and sugar; add the cereal mixture and stir just until combined. Do not overmix.
3 In a perfectly clean medium-size bowl, beat the egg whites with an electric mixer set on high speed until they are stiff but not dry. With a rubber spatula, fold the whites into the batter.
4 Spoon the batter into the muffin cups, filling them to the top. Bake for 22 minutes or until a toothpick inserted in the center comes out clean. Remove from the pan and let cool on a wire rack.
Chef
