Wayne Jones had something important to tell us on Sun,
09 May 2004
17:30:02 GMT:
Quoted message said:This is a weight watcher 2 point muffin which I have tried
making and they look like they are rising nicely but when I
take them out they have flopped. Can anyone tell me why
they flop? Thanks Wayne
Alma’s 2 point muffins
3 cups LF bran muffin mix 2 cups All Bran 1 cup rolled oats
3 cups water 2 heaping tsp baking powder 12 fluid oz mashed
bananas (about 2-3)
1/4 cup raisins
mix all bran, oatmeal, bananas and water and let soak while
mixing other dry ingredients together separately mix wet
with dry ingredients flill texas size muffin tin cups with
1 cup muffin batter each makes 12 texas size muffins bake
at 400F for 35 minutes
I hit post too early... to continue, seriously, this mixture
has an astounding amount of fibre in it. Bran and oats are
heavy, so the end product is too physically heavy to rise.
You have to expect them to be hard. I'd suggest making them
in very small tins, and eating them warm, because once they
cool down they'll be as hard as rocks. The amount of water
is an attempt to make them moister - the bran and oats will
suck it up like there was no tomorrow. But since this recipe
has no fat, oil or eggs it's not going to come out moist and
tender however hard you try... low-sugar products tend to be
flatter and chewier than ones with sugar in the, and ditto
for the other missing ingredients. I've done low-calorie
baking and it is often a dismal failure - after making a few
dozen attempts I gave up and decided that it wasn't worth
the bother of trying to make something yummy and sweet out
of health food!
--
~Karen AKA Kajikit Lover of shiny things...
Made as of 29 April 2004 - 61 cards, 41 SB pages (plus 3
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