Recipe - Banana-Millet Muffins

2 cup Whole wheat flour
One fourth cup Soy Flour; Plus
1 tablespoon Soy Flour
2 teaspoon Baking soda
One half teaspoon Salt
1/3 cup Millet
One half cup Applesauce
2 lg Egg Beaters® 99% Egg
Substitute; Or Equiv
2 cup Bananas; Mashed, Overripe
One fourth cup Golden raisins

Preheat oven to 350 F. In a large bowl, mix together flours, baking soda,
salt, and millet. Set aside.

In blender, puree on high speed the applesauce, egg or equivilent, bananas
and raisins. Add wet stuff to dry, moisten evenly.

Spoon batter into nonstick 12 muffin tin dividing evenly and bake 4050
minutes at 350 F or until browned.

Remove muffins from pan, cool to room tempeerature.

Wrap and chill. Or eat on the spot.

This is really good, not too sweet. Actually, these are less sweet than
zucchini bread.

My calculations indicate approximately 7% calories from fat. This could be
reduced but I used regular soy flour.

adapted from Zucchini Bread Adapted from _Sweet & Natural_ by Janet
Warrington Posted by escott@gdwest.gd.com (Erin L Scott) to Fatfree

From Fatfree Digest AprilMay 1994, Formatting by Sue Smith (using MMCONV)
Posted to EATL Digest 23 October 96

Date: Thu, 24 Oct 1996 19:27:22 0700

From: Reggie Dwork reggie@REGGIE.COM

NOTES : Cal 133.2

Fat 1.1g

Carb 27.9g

Fib 3.6g

Pro 5.3g

Sod 329mg

CFF 6.7%