| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables, Fruits |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
All-purpose flour |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Baking powder |
| 1/4 |
ts |
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 substitute |
| 1/4 |
c |
Applesauce |
|
|
Vegetable cooking spray |
| 1 |
c |
Fruit, drained. |
INSTRUCTIONS
1. In a large mixing bowl, combine All-Bran and soy milk. Let stand for 5
minutes.
2. In another bowl, stir together flour, sugar, baking powder and salt.
3. Stir egg-beaters and applesauce into All-Bran & soy milk mixture.
4. Combine wet and dry ingredients, stirring only until lightly combined
(8-10 times)
5. 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).
6. 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
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”