Here's a new recipe that I invented a few weeks ago - and was saving
to post on FatFree when it returned. Aloha, Michelle.
Raisin Bran Muffin Cake <T>
A slice of muffin that you can carry anywhere.
2 C whole wheat flour
.5 C oat bran
.5 C rolled oats (or quick-cooking oatmeal)
2 T EnerG egg replacer (optional - can be made without this)
.25 C sucanat or maple syrup
1 C raisins
.5 C prune puree (see below)
1 T black-strap molasses
1 t vanilla extract
.5 t cinnamon
2 t sodium-free baking powder (regular baking powder will also work)
1 t baking soda
1.2 C water
Mix all dry ingredients in a large bowl. Combine EnerG
egg replacer with 4 T water, add vanilla and molasses and
blend into dry mix, adding water to make thick batter.
Preheat oven to 350 F. (180 C.) Pour batter into non-stick bread
loaf pan and bake for 40 minutes. Let cool, slice and serve.
For an optional treat, serve with a teaspoon of melba sauce,
This can be made by thinning raspberry jam with warm water.
16 servings, each 121 calories; 5% from fat (0.72g), 85%
from carbohydrates (30.3 g); 10% from protein (3.4 g.);
Sodium 35.8 mg. Dietary Fiber 3.2 g. Cholesterol 0.
* easily made with pitted prunes in a blender with enough
water to make a paste or use baby-food prunes, SunSweet
LighterBake or Wonderthin.
Neal Pinckney <> Healing Heart Foundation <> Makaha, Hawaii <> AH6HM