No-fat muffins

Yield: 1 servings

Measure Ingredient
2 cups All purpose flour
1 cup Oats
1 cup Dry; ready to eat cereal, (bran flakes work well)
1 cup Water or juice
1 cup Low fat soy milk or skim
\N \N Egg replacer; (prepared according to package directions) equalling 3 eggs
1 tablespoon Baking soda
½ tablespoon Baking powder
\N \N Cinnamon; to taste
\N \N Nutmeg; to taste
\N \N Vanilla extract
\N \N Almond extracts
2 tablespoons Sugar; up to 3
\N \N Handful raisins

Preheat oven to 400 degrees fahrenheit. Spray muffin tins lightly. In large bowl, combine prepared egg replacer and sugar. Mix well. Add extracts and mix.

Mix in milk and juice/water well. Stir in oats and cereal until fully blended. Mix in raisins.

In separate bowl, combine flour, spices, baking soda and powder. Pour flour mixture into wet mixture and stir using a fork. (This is most effective) Mix only until ingredients are blended and moist. Do not overmix. A good way to tell if you're done is if there is no flour left un-blended at the bottom or sides of the bowl, and the 'goop' has an almost foamy texture and appearance.

Immediated fill muffin tins to the top, or a bit above. These will rise wonderfully and provide a nutritious, filling snack. Bake at 400 for 20-25 minutes. enjoy!

Posted to fatfree digest by John Travis <jaytee@...> on Aug 10, 1999, converted by MM_Buster v2.0l.

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