Gingerbread Rice-Bran Muffins

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This recipe is from the 8-Week Cholesterol Cure Cookbook by Robert E. Kowalski, pg 290. The only change I made was 2 tbsp corn syrup instead of 2 tbsp canola oil. Oh, and this is the only fat-free muffin recipe I have made where the muffins don't stick to the paper cups when you eat them right out of the oven!



  1. Preheat oven to 425°F.
  2. Mix dry ingredients, including raisins, together in a large bowl.
  3. Mix moist ingredients in a blender and then add to dry ingredients.
  4. Pour batter into muffin pans lined with paper baking cups.
  5. Bake about 13 minutes.