|1 cup||Whole wheat pastry flour|
|½ cup||Oat flour|
|½ cup||Egg substitute (or Egg Replacer)|
|¼ cup||Spelt flour|
|½ teaspoon||Sea salt|
|1 tablespoon||Baking powder|
|2 tablespoons||Nonfat milk|
|¼ cup||Nonfat milk sucanat or maple syrup|
|1½ teaspoon||Cinnamon granules|
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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