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Multigrain Muffins

We had these for breakfast yesterday, along with hashbrown potatoes (with
salsa, of course!) and a wonderful apricot tea.

Multigrain Muffins

Equivalent of 2 egg whites (1 Tbs. EnerG egg replacer + 4 Tbs. water)
1/4 cup applesauce
1 cup mock buttermilk (1 Tbs. lemon juice + fat-free rice milk to make 1
1/3 cup maple syrup
1/2 cup oats
1 cup unbleached white flour
1 cup whole wheat pastry flour (up to 1/2 cup may be replaced by wheat bran)
1/4 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. cinnamon
1.5 cups diced apple

Preheat the oven to 400 degrees F.

Lightly spray muffin tins with cooking spray.

Mix the dry ingredients. Add the wet ingredients and stir until well
blended. Add the apple, stir until blended. Spoon the batter into the muffin
tins. Bake for 20 minutes. Cool for 5 minutes and remove from the tins.

Makes 12 "average" muffins or 6 large.

Adapted from _Moosewood Restaurant Cooks at Home_ by The Moosewood