| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables, Fruits |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
All-purpose flour |
| 1/2 |
c |
Sugar |
| 1 |
T |
Baking powder |
| 1/4 |
t |
Salt |
| 2 |
c |
Kelloggs All-Bran, do not |
|
|
substitute |
| 1 1/4 |
c |
Soy or rice milk, low or no |
|
|
fat |
| 1/4 |
c |
Egg-beaters or similar egg |
| 1/4 |
c |
Applesauce |
|
|
Vegetable cooking spray |
| 1 |
c |
Fruit, drained. |
INSTRUCTIONS
In a large mixing bowl, combine All-Bran and soy milk. Let stand for 5
minutes. In another bowl, stir together flour, sugar, baking powder
and salt. Stir egg-beaters and applesauce into All-Bran & soy milk
mixture. Combine wet and dry ingredients, stirring only until lightly
combined (8-10 times) Carefully fold in 10 oz. of drained frozen
raspberries or a small can of drained crushed pineapple, or a mixture
of the two; (or one cup of any fruit of your choice can be used). Bake
at 400 deg. for 20 minutes, or until muffins feel done to the touch
and are lightly browned. Serve warm. Left-over muffins are delicious
when warmed in the oven for 5-10 minutes. Posted to fatfree digest V96
#240 From: destowe@pipeline.com Date: Sat, 31 Aug 1996 03:32:26 GMT
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