| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
Low-cal, Low-fat, Muffins |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Whole-wheat flour |
| 2 |
ts |
Baking powder |
| 1/4 |
c |
Honey |
| 2 |
c |
Water; * see note |
| 2 |
tb |
Applesauce |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
Combine dry ingredients. Combine wet ingredients. Fold dry and wet
ingredients together, until just moistened. Spoon into lightly oiled or
non-stick muffin tins. Bake at 350 degrees for 30 minutes.
NOTES : * or nut milk instead of water
Recipe by: McDougall
Posted to JEWISH-FOOD digest Volume 98 #009 by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Jan 06, 98
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”