Raisin bran muffin cake <t>
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Whole wheat flour |
| ½ | cup | Oat bran |
| ½ | cup | Rolled oats (or quick-cooking oatmeal) |
| 2 | tablespoons | EnerG egg replacer (optional can be made without this) |
| ¼ | cup | Sucanat or maple syrup |
| 1 | cup | Raisins |
| ½ | cup | Prune puree (see below) |
| 1 | tablespoon | Black-strap molasses |
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Cinnamon |
| 2 | teaspoons | Sodium-free baking powder (regular baking powder will also work) |
| 1 | teaspoon | Baking soda |
| 1 3/16 | cup | Water |
Directions
A slice of muffin that you can carry anywhere.
Mix all dry ingredients in a large bowl. Combine EnerG egg replacer with 4 T water, add vanilla and molasses and blend into dry mix, adding water to make thick batter.
Preheat oven to 350 F. (180 C.) Pour batter into non-stick bread loaf pan and bake for 40 minutes. Let cool, slice and serve.
For an optional treat, serve with a teaspoon of melba sauce, This can be made by thinning raspberry jam with warm water.
16 servings, each 121 calories; 5% from fat (0.72g), 85% from carbohydrates (30.3 g); 10% from protein (3⅖ g.); Sodium 35⅘ mg. Dietary Fiber 3⅕ g.
Cholesterol 0.
* easily made with pitted prunes in a blender with enough water to make a paste or use baby-food prunes, SunSweet LighterBake or Wonderthin.
Neal Pinckney <> Healing Heart Foundation <> Makaha, Hawaii <> AH6HM Posted to fatfree digest V97 #002 by "Dr. Neal Pinckney" <heart@...> on Feb 18, 1997.