| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Vegetarian |
Vegtime1 |
24 |
servings |
INGREDIENTS
| 2 1/2 |
c |
Brown rice flour |
| 2 |
ts |
Ground cinnamon |
| 2 |
ts |
Baking soda |
| 3 |
lg |
Eggs; lightly beaten |
| 1/4 |
c |
Safflower oil |
| 1/3 |
c |
Prune puree; (see Note) |
| 3/4 |
c |
Skim milk |
| 1/2 |
c |
Granulated sugar |
| 1/2 |
c |
Packed brown sugar or honey |
| 2 |
c |
Grated carrots |
| 1 |
c |
Canned unsweetened crushed pineapple; drained |
| 1/2 |
c |
Raisins |
| 24 |
|
MUFFINS OVO-LACTO |
INSTRUCTIONS
These muffins have a light, moist texture and freeze well.
Preheat oven to 350 degrees. Lightly grease and flour 12 standard
muffin pan cups.
In large bowl, mix flour, cinnamon and baking soda. In medium bowl,
pour in lightly beaten eggs, oil, prune puree, milk and both sugars
and mix until thoroughly blended. Stir in carrots, pineapple and
raisins. Add to flour mixture and stir just until mixed.
Spoon batter into prepared muffin cups filling them three-quarters
full. Bake until muffins are springy to the touch and a toothpick
inserted in center comes out clean, 30 to 40 minutes. Let cool 5
minutes, then transfer to wire rack and cool completely.
NOTE: Look for pureed prunes in the baking aisle of supermarkets or
natural food stores. You also can use prune baby food that doesn't
use additional fillers or thickeners.
PER MUFFIN: 168 CAL; 3G PROT.; 4G TOTAL FAT (1G SAT. FAT); 32G CARB.;
27MG CHOL.; 130MG SOD.; 2G FIBER.
Recipe by: Vegetarian Times Magazine, February 1998, page 36
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