| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Eggs | Bread/muffi, Fruits, Grains, Low fat | 12 | Servings | |
INGREDIENTS
| 2 | c | Whole wheat flour |
| 1/4 | c | Soy Flour; Plus |
| 1 | tb | Soy Flour |
| 2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/3 | c | Millet |
| 1/2 | c | Applesauce |
| 2 | lg | Egg Beaters® 99% Egg Substitute; Or Equiv |
| 2 | c | Bananas; Mashed, Overripe |
| 1/4 | c | Golden raisins |
INSTRUCTIONS
Preheat oven to 350 F. In a large bowl, mix together flours, baking soda, salt, and millet. Set aside. In blender, puree on high speed the applesauce, egg or equivilent, bananas and raisins. Add wet stuff to dry, moisten evenly. Spoon batter into non-stick 12 muffin tin dividing evenly and bake 40-50 minutes at 350 F or until browned. Remove muffins from pan, cool to room tempeerature. Wrap and chill. Or eat on the spot. This is really good, not too sweet. Actually, these are less sweet than zucchini bread. My calculations indicate approximately 7% calories from fat. This could be reduced but I used regular soy flour. adapted from Zucchini Bread Adapted from _Sweet & Natural_ by Janet Warrington Posted by escott@gdwest.gd.com (Erin L Scott) to Fatfree From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) Posted to EAT-L Digest 23 October 96 Date: Thu, 24 Oct 1996 19:27:22 -0700 From: Reggie Dwork <reggie@REGGIE.COM> NOTES : Cal 133.2 Fat 1.1g Carb 27.9g Fib 3.6g Pro 5.3g Sod 329mg CFF 6.7%
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