Yield: 1 servings
|Equivalent of 2 egg whites; (1 Tbs. EnerG egg replacer + 4 Tbs. water)|
|1 cup||Mock buttermilk; (1 Tbs. lemon juice + fat-free rice milk to make 1 cup)|
|⅓ cup||Maple syrup|
|1 cup||Unbleached white flour|
|1 cup||Whole wheat pastry flour; (up to 1/2 cup may be replaced by wheat bran)|
|1 teaspoon||Baking soda|
|1 teaspoon||Baking powder|
|1½ cup||Diced apple|
Preheat the oven to 400 degrees F.
Lightly spray muffin tins with cooking spray.
Mix the dry ingredients. Add the wet ingredients and stir until well blended. Add the apple, stir until blended. Spoon the batter into the muffin tins. Bake for 20 minutes. Cool for 5 minutes and remove from the tins.
Makes 12"average" muffins or 6 large.
Adapted from _Moosewood Restaurant Cooks at Home_ by The Moosewood Collective.
Posted to fatfree digest by "Lachman, Diane" <dlachman@...> on Apr 19, 1999, converted by MM_Buster v2.0l.