Rice bran muffins

Name: Rice bran muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 1 cup Rice Bran; 2 cup Whole Wheat Pastry Flour - Stone Ground Organic-Bob�s Red Mill (by WILDANGEL67); 1 tsp Baking Soda; 1 tsp Salt; 2 tbsp Coconut Palm Sugar Crystals (by TROE1111); 2 serving EnerG Egg Replacer 1 1/2 tsp = 1 egg (by CYBERGRANNY1); 4 oz Purified Drinking Water (by EURONRGDJ); 1 cup Applesauce unsweetened; 1.5 serving Organic Valley buttermilk

Minutes to Prepare: 15
Minutes to Cook: 25

Number of Servings: 12

Ingredients

1 cup Rice Bran 2 cup Whole Wheat Pastry Flour - Stone Ground Organic-Bob�s Red Mill (by WILDANGEL67) 1 tsp Baking Soda 1 tsp Salt 2 tbsp Coconut Palm Sugar Crystals (by TROE1111) 2 serving EnerG Egg Replacer 1 1/2 tsp = 1 egg (by CYBERGRANNY1) 4 oz Purified Drinking Water (by EURONRGDJ) 1 cup Applesauce, unsweetened 1.5 serving Organic Valley buttermilk

Directions

Preheat oven to 375. Place water and small container add egg replacer. I just mix dry ingredients together in a large bowl. Mix wet ingredients together. Add air to wet ingredients, mix ingredients, mix. For which ingredients into dry ingredients. Stir until the dry ingredients are girly dampened. Bake 25 minutes.

Serving Size: 12 Gregory size muffins or 24 mini muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user DOTTIDEAS.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 131.7
Total Fat: 2.9 g
Cholesterol: 2.5 mg
Sodium: 316.7 mg
Total Carbs: 25.6 g
Dietary Fiber: 5.0 g
Protein: 4.5 g

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