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%
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”
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