total experiment. first try. not meant for taste but health - to cure craving for baked goods after baking 10 min @ 400 and 12 min @ 325, still too moist and not well-formed. i'm still trying to come up with the ultimate low cal health bars i planned to use shredded zucchini but only had eggplant on hand i should have known that using eggplant would create more moisture than would be indicated by the batter alone. it would have been a good idea to use xantham gum or gelatin. that's on the docket for next time.

Ingredients

2/3	cup soy flour
1 4/5	cup egg whites
2	tsp baking powder
1/2	tsp baking soda
1/2	tsp cinnamon
2	cups wheat bran
1 1/4	cups eggplant
1	-> mixed with water to 2 cups
4	T flax
1/2	cup soy milk

Directions

1. the 2/3 cup soy flour is really 1/2 cup. the 1.8 c egg whites is 1/2 cup soy protein isolate. had to modify so calorie count would be accurate (and this reflected the protein numbers).
   
   
2. Heat oven to 400 F. Mix flour, baking powder, baking soda and cinnamon in
   
   
3. large bowl. Mix bran, eggplant and sugar in another bowl; let stand 5
   
   
4. minutes. Add to flour mixture; stir just
   
   
5. until moistened. (Batter will be lumpy). Spoon batter into muffin pan
   
   
6. lined with foil cups, filling each cup 2/3 full. Bake for 18 to 20 minutes
   
   
7. or until browned. Makes 12.
   
   

Categories

Breads, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol Very high in dietary fiber High in iron Very high in manganese Very high in magnesium Very high in phosphorus High in potassium High in riboflavin Very high in selenium High in vitamin B6