Yield: 10 muffins
| Measure | Ingredient |
|---|---|
| 1 cup | Uncooked quick cooking oats |
| 1 cup | Apple juice |
| 1 cup | Whole wheat flour |
| 3 teaspoons | Baking powder |
| ¼ teaspoon | Salt; optional |
| 1 teaspoon | Cinnamon |
| 1 teaspoon | Egg Replacer; well mixed with 2T water and beaten til frothy |
| 2 tablespoons | Honey |
| 2 tablespoons | Apple or orange juice |
Preheat oven 400.
Combine the oatmeal and apple juice in a large mixing bowl and let stand 10 mins. Sift the flour, baking powder, salt and cinnamon together in a separate bowl. After the oatmeal and apple juice have stood 10 mins, add the Egg Replacer, honey and orange or apple juice and combine wet and dry mixtures. Mix until just moistened. Fill nonstick muffin cups with the batter and bake 15 mins, until golden brown on top.
Variations--add 1/3c chopped nuts, waterchestnuts, or raisins to the dyr ingredients. Substitute 1T molasses for 1T honey. Add 1/4t ginger to the dry ingredients. If your muffins stick, you may need to lightly oil muffins cups before using.
From the McDougall Plan by John McDougall Typed by Lisa Greenwood Submitted By LISA GREENWOOD On 08-04-95