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low fat muffins

This recipe is the result of numerous reconstructions
of other recipes:

egg replacer equivalent to three eggs
2 or 3 tbsp of brown sugar or equivalent of sucanat
vanilla or almond flavouring to taste
2 cups flour (a mix of brown/whole grain is nice)
2 cups oat and wheat bran (ready to eat cereal is ok too)
2 cups water (milk/juice is acceptable)
2 tsp cinnamon
1/4 - 1/2 tsp cloves
1/4 tsp cardamom
1/3 tsp nutmeg
1 tbsp baking powder
1/2 tsp baking soda
generous handful raisins or berries

Preheat oven to 400F and spray muffin tins with non-fat
cooking spray. 
In large bowl, blend "egg" and sugar together well.
Blend in vanilla/almond extracts. Stir in 
water/juice/milk.  Combine well.  Stir in bran or cereal,
combine well. Stir in berries or raisins. In separate bowl, stir together the
flour, spices, baking powder and baking soda.
Pour the dry mixture into the wet and mix until just
blended.  Do not over-mix.  Pour into muffin tins and
bake at 400F for 20 minutes.  These are best if kept
in plastic bags in fridge.