Estimated Prep Time: 10 min
Estimated Cook Time: 30-35 min
Makes 18 Muffins.
Feel free to mix in dried cherries, nuts, chopped figs, peaches, or dates
2 1/2 cups Oat Bran
1 tsp Baking Soda
1 tsp double-acting Baking Powder
1 tsp ground Allspice
1 tsp ground Cinnamon
1 large Yam (Sweet Potato), peeled and shredded
8 Egg Whites
1 cup Molasses
1 1/2 cups unsweetened Applesauce
1/4 cup Vegetable Oil
Large mixing bowl; small mixing bowl; muffin tin with 18 cups; foil muffin liners (optional)
Preheat the oven to 350 degrees.
In a large mixing bowl, stir together the oat bran, baking soda, baking powder, allspice, and cinnamon. In a small bowl, mix the shredded yam, egg whites, molasses, applesauce, and oil. Pour the wet mixture, and stir to mix thoroughly.
Fill the muffin cups about level (I use the foil liners for no mess or sticking) Bake for 30 to 35 min. Test with a toothpick; it should come out with nothing sticking to it. If the muffins need some more time, put them back for a few min, then test again.
recipe from Lee Labrada BodyBuilding.com