Bran And Cornmeal Muffins
|Bran cereal||1 1⁄2 Cup (24 tbs)|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Corn oil||2 Tablespoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Egg whites||2 Large|
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.