| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
servings |
INGREDIENTS
| 2 |
c |
All purpose flour |
| 1 |
c |
Oats |
| 1 |
c |
Dry; ready to eat cereal, (bran flakes work well) |
| 1 |
c |
Water or juice |
| 1 |
c |
Low fat soy milk or skim |
|
|
Egg replacer; (prepared according to package directions) equalling 3 eggs |
| 1 |
tb |
Baking soda |
| 1/2 |
tb |
Baking powder |
|
|
Cinnamon; to taste |
|
|
Nutmeg; to taste |
|
|
Vanilla extract |
|
|
Almond extracts |
| 2 |
tb |
Sugar; up to 3 |
|
|
Handful raisins |
INSTRUCTIONS
Preheat oven to 400 degrees fahrenheit. Spray muffin tins lightly. In large
bowl, combine prepared egg replacer and sugar. Mix well. Add extracts and
mix.
Mix in milk and juice/water well. Stir in oats and cereal until fully
blended. Mix in raisins.
In separate bowl, combine flour, spices, baking soda and powder. Pour flour
mixture into wet mixture and stir using a fork. (This is most effective)
Mix only until ingredients are blended and moist. Do not overmix. A good
way to tell if you're done is if there is no flour left un-blended at the
bottom or sides of the bowl, and the 'goop' has an almost foamy texture and
appearance.
Immediated fill muffin tins to the top, or a bit above. These will rise
wonderfully and provide a nutritious, filling snack. Bake at 400 for 20-25
minutes. enjoy!
Posted to fatfree digest by John Travis <jaytee@idirect.com> on Aug 10,
1999, converted by MM_Buster v2.0l.
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