Date: Wed, 30 Apr 1997 18:41:00
From: "Emily R. Swensen" (email@example.com)
I have to share this recipe with you all, because it truly is like no other
FF muffin I've made. They are so fabulous that I made a dozen yesterday
and another dozen today--and it's just me and my husband in the house. :o)
2.5 cups whole-wheat pastry flour
1 cup brown sugar
1.5 tsp cinnamon
1.5 tsp ginger
.75 tsp nutmeg
.5 tsp ground cloves
1 tsp baking soda
2 eggs worth of egg replacer (I use ener-g)
8 oz canned pumpkin
1/3 cup nonfat yogurt
2 cups chopped apple--I used fuji, and they rocked!
1. Preheat oven to 350 degrees. Spray muffin tin.
2. Combine dry ingredients.
3. Combine egg replacer, pumpkin, yogurt and apples; add to dry mixture.
4. Fill muffin tins 2/3 full (I went all the way to the top) and bake
between 25-30 minutes, until a toothpick inserted into the middle comes out
If you've been craving a guiltless sweet, these will take care of you.
Warning: it's hard not to make back to back batches, because one batch uses
only half a can of pumpkin. Whaddaya gonna do?