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raisin-bran-muffin-cake recipe

Date: Tue, 18 Feb 1997 06:51:33 -1000 (HST)
 From: "Dr. Neal Pinckney" (heart@aloha.net)
          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.                           
 kwvegan vegan