| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Digest, Jan., Fatfree |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Whole wheat flour |
| 1 |
c |
All-purpose flour |
| 1/4 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Poppy seeds, (generous |
|
|
Heap) |
| 1 |
|
Rind of 1 lemon |
| 1 |
ts |
Lemon extract |
| 1 |
ts |
Anise extract |
| 1 |
|
Powdered egg substitute, |
|
|
(reconstituted) |
| 1 |
|
6 ounce white wave soy |
|
|
Yogurt |
| 1 |
c |
Orange juice |
INSTRUCTIONS
Combine dry ingredients through poppy seeds. In separate bowl, mix
remaining ingredients. Make a well in dry ingredients, and combine wet
mixture. Spritz and flour a bundt muffin pan. Spoon in batter equally. The
dough will be stiff, you may have to level each muffin with moistened
fingers. Bake in pre-heated oven at 350 F, for approx. 22 to 25 minutes.
Cool in pan for 5 minutes, and on rack for another 10.
Nutrition (per serving): 278 calories
Saturated fat 0 g Total Fat 2 g (8% of calories) Protein 8 g (11% of
calories) Carbohydrates 56 g (81% of calories)
Cholesterol 1 mg Sodium 463 mg Fiber 1 g Iron 2 mg Vitamin
A 36 IU Vitamin C 19 mg Alcohol 0 g
Source: Original Source Fat Free Internet Mailing List - Jayne Spielman
Date Published: 4/18/94
Posted by "Rob Ryerson" <RYERSONRA@compctr.ccs.csus.edu> to the Fatfree
Digest [Volume 14 Issue 31] Jan. 31, 1995.
:An Internet recipe from J. Spielman, adapted by Rob:
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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