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1        c. whole wheat pastry flour		1          tsp. nutmeg
1/2 	c. oat flour				1/2 	c. egg substitute (or
Egg Replacer)
1/4 	c. spelt flour				1/4	c. honey
1/2 	tsp. sea salt				4          T. applesauce 
1          T. baking powder			1/2 	c. + 2 T. nonfat milk
1          tsp. cinnamon				Topping (below)
1          c. pumpkin

     Combine dry ingredients together in small bowl.  In separate bowl, beat
egg substitute;  add the other wet ingredients.  Combine the liquid and dry
ingredients with a few swift strokes.  Fill muffin cups greased with a
mixture of  lecithin and oil two thirds full.  Bake at 375 degrees 20-35
minutes.  While muffins are still warm but not hot, top with Topping.  Serve
warm or cold.


1/4 	c. nonfat milk or 	        1/4 	c. sucanat or maple syrup 1&1/2 	tsp.
cinnamon                              granules

     Combine syrup granules and cinnamon in small bowl or cup (wide enough
to fit a muffin into).  Dip tops of warm muffins in nonfat milk or melted
butter, then dip in cinnamon-sugar mixture.  Place on racks to dry, or serve
          *       Gretchen J. Henderson Gregory           *
          *             NATURAL NUTRITION                 *
          *  http://www.aa.net/~gregfam/nutritio.htm      *
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