PUMPKIN MUFFIN TREATS
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.
Topping
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
immediately.
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* Gretchen J. Henderson Gregory *
* NATURAL NUTRITION *
* http://www.aa.net/~gregfam/nutritio.htm *
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