Berry Muffins

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* Exported from MasterCook *

 

Berry Muffins

 

Recipe By :Karen Alexander, M.A.

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups oat bran

teaspoon Ener-G egg replacer + 2 tablespoons water

1/2 cup wheat germ

1/2 cup quick cooking oats

2 large overripe bananas -- mashed

2 tablespoons flax seed meal

1 1/4 cups rice milk

1/4 cup Sucanat -- 1/4 to 1/2 cup

2 teaspoons pumpkin pie spice

3/4 cup ripe whole berriers

1/2 teaspoon baking soda

 

Preheat oven to 400F.

 

Lightly coat muffin tins with cooking spray. Combine the oat bran, wheat germ,

quick oats, flax seed meal, Sucanat, and pumpkin pie spice in a large mixing

bowl. In a medium bowl, whisk the egg replacer and water together. Add the

bananas and rice milk. Combine wet ingredients with dry ingredients, just until

moist.

 

Place half of the muffin batter in the bottom of each tin. Add equal amounts of

berries to each tin, then cover with remaining muffin batter. Bake for 15 to 20

minutes.

 

Source:

" Kitchen in the Clouds "

Copyright:

" 2001 by Karen Alexander, M.A. "

 

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Per Serving (excluding unknown items): 722 Calories; 19g Fat (17.4% calories

from fat); 44g Protein; 153g Carbohydrate; 34g Dietary Fiber; 0mg Cholesterol;

645mg Sodium. Exchanges: 10 Grain(Starch); 2 1/2 Fat.

 

NOTES : A delicious muffin recipe with a sweet surprise inside. Raspberries or

blueberries are especially good. The oat bran provides texture and fiber. Rice

milk is a wonderful substitute for dairy products. Use it in cofee or tea, on

breakfast cereal, or in recipes, it has a light, sweet taste and is low in fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0