| 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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