Date: Mon, 27 Feb 95 15:35:10 -0400
From: Janet Hatch (janet.hatch@acadiau.ca)
I adapted the following muffins from a recipe
off a box of bran which contained 2 eggs & 1/2 cup
oil. I subbed oil & eggs with mashed banana, applesauce,
and low cal raspberry preserves. They are moist (be
sure not to cook over the 20 minutes) and delicious.
I don't know the fat content, but they have to be lower
than the original recipe. I've been making them
on Sunday afternoons, they make 12 large muffins which make
for great snacks & early morning breakfasts throughout
the week.
Hope you enjoy.
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In a large bowl add:
1 large mashed banana (or 2 small)
1/4 cup unsweetened applesauce
1/4 cup molasses
1/4 cup raspberry preserves/jam*
1 cup soy/rice milk
1/8 cup brown sugar*
1 cup raisens
2 cups raw bran
Stir and mix well. In a small bowl sift:
1 1/4 cup flour
3 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
dash of cinammon
Add to wet ingredients. Mix well. Pour into greased (I used
Pam) muffin tins, bake at 400 degrees F for 20 minutes.
*original called for 1/4 cup brown sugar. With the
raspberry preserves, I find an 1/8 of a cup plenty.
You could also sub raspberry with any other flavor of
jam/preserve I would think. I'm trying peach next time.
kwvegan vegan