Dark and moist, full of fiber and low in fat
Preheat oven to 400 F. Mix the dry (first seven) ingredients in a large bowl. Stir milk, molasses and vanilla and egg replacer and prune puree together and then gently fold into dry mixture until just evenly moist. Do not overmix. Fill 12 to 15 non-stick muffin cups 3/4 to the top, bake 20-25 minutes.
15 muffins, each 113.5 calories: 6% from fat (0.84 g), 83% from carbohydrates (27.8 g), 12% from protein (3.89 g). Sodium 151 mg, Fiber 3.1 g. Each muffin provides over one fifth of the RDA of potassium, iron and magnesium.
EnerG egg replacer substitutes for egg whites in baked dishes. It is
made from potato and other starches. If it is not available, combine
equal parts of finely ground oats, arrowroot and corn starch. Use 1 T
for each two egg whites.
For variety, substitute dried cranberries, choppped dates, other dried fruit pieces or roasted chestnut pieces for the raisins.
|©2000 Dr. Neal Pinckney||Healing Heart