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CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Breads, Low-fat, Muffins, Mcdougall	4	Servings

INGREDIENTS

1 1/4	c	Whole-wheat pastry flour
3	ts	Active baker's yeast
1/2	ts	Honey
1/2	c	Raisins; optional
1 1/2	c	Bran
1 1/4	c	Apple juice; warmed or nut milk or rice milk
1/3	c	Water; warm
1	tb	Soy flour, defatted
3	tb	Applesauce

INSTRUCTIONS

Recipe by: The McDougall Plan Dissolve 3 teaspoons yeast in 1/3 cup warm
water sweetened with 1/2 teaspoon honey. Let sit until fluffy (5 minutes).
In a large bowl, combine warm milk or juice and applesauce. Add yeast
mixture to large bowl. Mix. Add the whole wheat and soy flour 1/2 cup at a
time, stirring after each addition. Add bran and stir in gently. Add
raisins or currants. Fold in gently. Place batter in lightly oiled or
papered muffin tins. Fill about 2/3 full. Let rise in warm place about 30
minutes, until rounding over tops of tins. Bake in 350 degree oven for 25
minutes. Remove from pans.
HELPFUL HINTS: May be made a day ahead and reheated. Also they freeze well.
If you have a non-stick muffin tin, it will not need to be oiled.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

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