Honey breakfast muffins (revised)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Soy yogurt |
| 1 | cup | Soy milk |
| 1 | Egg equivalent of Energy egg replacer | |
| ⅓ | cup | Maple syrup |
| 3 | tablespoons | Apple sauce |
| ¾ | cup | Whole wheat pastry flour |
| ½ | cup | Unbleached flour |
| ½ | cup | Cornmeal |
| ¼ | cup | Blue cornmeal |
| 2 | tablespoons | Wheat germ |
| 2 | tablespoons | Millet |
| 2½ | teaspoon | Baking powder |
| ½ | teaspoon | Sea salt |
Directions
Combine dry ingredients in small bowl. Combine and stir all wet ingredients, in a seperate bowl. Add wet to dry and mix just until moistened. Batter will be lumpy. Divide mixture into 12 muffin cups, lightly sprayed with pam. Bake at 400 degrees for about 18 minutes or until golden brown.
Posted to EAT-LF Digest by Ilene Goldman <igoldman@...> on May 09, 1998