CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Dairy |
|
Breads, Low-fat, Mcdougall |
15 |
Servings |
INGREDIENTS
2 1/2 |
c |
Whole-wheat flour |
1/2 |
c |
Wheat bran |
2 |
t |
Baking powder |
1/2 |
t |
Baking soda |
1/2 |
c |
Chopped walnuts, optional |
1/2 |
c |
Chopped dried apricots |
1/4 |
c |
Raisins |
6 |
T |
Water, * see note |
|
|
Mixed with 3 teasp. ener-g e |
1/2 |
c |
Low-fat soy milk |
1 |
c |
Grated carrot |
3/4 |
c |
Fresh-squeezed orange juice |
1/2 |
c |
Honey |
19 |
|
File |
INSTRUCTIONS
Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Preheat
the oven to 350 degrees. In a large mixing bowl, combine the flour,
bran, baking powder, and baking soda. Add the nuts, apricots, and
raisins to the dry ingredients, mixing well to prevent large lumps.
Pour the Egg Replacer mixture into a blender. Add the soy milk,
carrot, and orange juice. Process briefly. Pour the wet ingredients
into the dry ingredients; add the honey. Mix just until moistened.
Spoon the batter into fifteen nonstick muffin cups. Bake for 30 to 35
minutes, or until lightly browned. 140 calories, 0.7 grams fat per
muffin (without walnuts) From the collection of Sue Smith, S.Smith34,
Uploaded June 16,
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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