pumpkin muffin treats
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Whole wheat pastry flour |
| 1 teaspoon | Nutmeg |
| ½ cup | Oat flour |
| ½ cup | Egg substitute (or Egg Replacer) |
| ¼ cup | Spelt flour |
| ¼ cup | Honey |
| ½ teaspoon | Sea salt |
| 4 tablespoons | Applesauce |
| 1 tablespoon | Baking powder |
| ½ cup | Plus |
| 2 tablespoons | Nonfat milk |
| 1 teaspoon | Cinnamon |
| 1 cup | Pumpkin |
| ¼ cup | Nonfat milk sucanat or maple syrup |
| 1½ teaspoon | Cinnamon granules |
TOPPING
Combine dry ingredients together in small bowl. In separate bowl, beat egg substitute; add the other wet ingredients. Combine the liquid and dry ingredients with a few swift strokes. Fill muffin cups greased with a mixture of lecithin and oil two thirds full. Bake at 375 degrees 20-35 minutes. While muffins are still warm but not hot, top with Topping. Serve warm or cold.
Topping: Combine syrup granules and cinnamon in small bowl or cup (wide enough to fit a muffin into). Dip tops of warm muffins in nonfat milk or melted butter, then dip in cinnamon-sugar mixture. Place on racks to dry, or serve immediately.
Posted to fatfree digest V96 #247 From: Gretchen Gregory <livrite@...> Date: Fri, 6 Sep 1996 14:35:16 -0700
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