Granny Smith apple; peeled and coursely chopped, (not grated)
1/3
c
Raisins
Finely grated zest of 2 oranges or lemons; (optional)
Equivelant of 1 egg + 2 egg whites; (I use 3 tsp of Egg Replacer + 6 tablespoons water)
Equivelant of 1 cup buttermilk; (I use 1/2 cup lite soy milk + 1/2 cup skim yoghurt)
1/4
c
Applesauce
1
ts
Vanilla
3
tb
Canned crushed pinapple; (optional-I've never used it)
INSTRUCTIONS
modified from the book _Cookwise_ by Shirly O. Corriher (a great book by
the way).
Just what we all need, yet another muffin recipe. I hesitated sending this
because you all probably have tons of muffin recipes but I finally decided
to send it because I think it's a real winner. Very popular with everyone
who's tried it. This is a very moist and sweet muffin despite my reducing
the sugar and dried fruit from the original recipe. You could experiment
with reducing it even more it you're watching your weight. I always double
the following recipe and it makes so much I have to mix it in my largest
pot, its too big for my largest bowl. Doubled it makes 6 large muffins, 12
small muffins and 2 even larger muffins filling everything I own which
makes muffins. They freeze very well.
1. Arrange shelf to just below centre of oven and pre-heat oven to 200c /
400f.
2. Combine first seven ingredients (oat bran, flour, milk powder, brown
sugar, cinnamon, salt and baking powder) in a large bowl.
3. Add the next four ingredients (carrot, apple, raisins, orange zest).
4. In a second bowl combine the liquid ingredients (egg replacer, milk,
applesauce, vanilla and pinapple).
5. Pour the wet mixture into the dry ingredients and stir only enough to
just combine. The batter is very wet.
6. Spray non-stick muffin tins with cooking spray. Spoon the mixture into
the muffin tins to fill them about half way.
7. Bake for about 20 to 25 minutes.
(Makes about 12 small muffins)
Posted to fatfree digest by cctlg@cc.newcastle.edu.au (Terri Nowak) on May
17, 1998
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