Rye muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Rye flour |
| 3 | tablespoons | Sugar |
| ¾ | cup | Unbleached all-purpose flour |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Salt |
| 2 | Eggs; replacer equivalent of | |
| 1 | tablespoon | Molasses |
| 1½ | cup | Skim milk |
| 1 | tablespoon | Caraway seeds |
Directions
Date: Sun, 26 May 1996 09:28:19 -0500 From: Joe and Dianne Fago <joeanddi@...> Here is the recipe for the rye muffins from The Compassionate Cook Cookbook from PETA. If you need any other recipes from this book, just ask me, okay? 1. Preheat the oven to 425 degrees. Lightly spray a muffin pan with oil.
2. Place the dry ingredients in a bowl and mix well. Beat the egg replacer until it is foamy, then add the molassas and milk and stir well.
3. Make a well in the dry ingredients, pour in the milk mixture, and stir.
Finally, stir in the caraway seeds. Spoon into the muffin pan, filling the cups about ⅔ full. Bake for 20 minutes, or until an ins+erted toothpick comes out clean. Makes: 1 dozen muffins.
The recipe calls for soy milk, but for this list I substituted skim milk. I hope that you enjoy these.
FATFREE DIGEST V96 #146
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .