Difference between revisions of "Low Fat Muffins"
RealRecipes (talk | contribs) m (Text replace - "Category:Better Digestion Recipes" to "") |
RealRecipes (talk | contribs) m (Text replace - "__NOTOC__ [[Category:" to "__NOTOC__ ==References== <references/> [[Category:") |
||
| Line 28: | Line 28: | ||
__NOTOC__ | __NOTOC__ | ||
| − | + | ==References== | |
| + | <references/> | ||
[[Category:Applesauce Recipes]] | [[Category:Applesauce Recipes]] | ||
[[Category:Banana Recipes]] | [[Category:Banana Recipes]] | ||
Revision as of 16:06, 18 April 2012
Ingredients
Wet ingredients
- 1 large mashed banana (or 2 small)
- ¼ cup unsweetened applesauce
- ¼ cup molasses
- ¼ cup raspberry preserves / jam [1]
- 1 cup soy / rice milk
- ⅛ cup brown sugar [2]
- 1 cup raisins
- 2 cup raw bran
Dry ingredients
- 1¼ cup flour
- 3 tsp baking powder
- 1 tsp soda
- ½ tsp salt
- 1 dash cinnamon
Directions
- In a large bowl mix well the wet ingredients.
- In a small bowl sift the dry ingredients add to wet ingredients.
- Mix well.
- Pour into greased (I used PAM) muffin tins, bake at 400°F for 20 minutes.
Notes
- ↑ With the raspberry preserves, I find an ⅛ of a cup plenty. You could also substitute raspberry with any other flavor of jam / preserve I would think. I'm trying peach next time.
- ↑ Original called for ¼ cup brown sugar.
