Guest guest Posted February 17, 2001 Report Share Posted February 17, 2001 * Exported from MasterCook * Egg-Free Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cups all purpose wheat flour 2 1/2 teaspoons baking powder -- see note 2 tablespoons sugar 1/2 teaspoon salt 1 teaspoon Ener-G Egg Replacer beaten with 2 tablespoons water 1 1/4 cups milk 4 tablespoons oil Preheat oven to 400ºF. Sift flour, baking powder, sugar, and salt together. Combine Egg Replacer (already beaten with 2 tbsp water), milk, and oil. Add all at once to flour mixture. Stir until dry ingredients are thoroughly dampened. Turn into greased muffin pans or patty tin about 2/3 full. Bake for 25 minutes or until done. Source: " Ener-G Egg Replacer Box " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 6g Fat (38.9% calories from fat); 3g Protein; 17g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 203mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : To eliminate sodium, potassium, or cornstarch, use Ener-G Low Electrolyte Baking Soda (calcium carbonate) To eliminate cow's milk, substitute Ener-G SoyQuik Beverage or Ener-G NutQuik Beverage Nutr. Assoc. : 14 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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