Pumpkin muffin treats
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Whole wheat pastry flour |
| 1 | teaspoon | Nutmeg |
| ½ | cup | Oat flour |
| ½ | cup | Egg substitute (or Egg Replacer) |
| ¼ | cup | Spelt flour |
| ¼ | cup | Honey |
| ½ | teaspoon | Sea salt |
| 4 | tablespoons | Applesauce |
| 1 | tablespoon | Baking powder |
| ½ | cup | Plus |
| 2 | tablespoons | Nonfat milk |
| 1 | teaspoon | Cinnamon |
| 1 | cup | Pumpkin |
| ¼ | cup | Nonfat milk sucanat or maple syrup |
| 1½ | teaspoon | Cinnamon granules |
Directions
TOPPING
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