Recipe - Muffins (Fat Free)

1 One fourth cup Allpurpose flour
One half cup Sugar
1 tablespoon Baking powder
One fourth teaspoon Salt
2 cup Kelloggs AllBran (do not
substitute)
1 One fourth cup Soy or rice milk (low or no
fat)
One fourth cup Eggbeaters or similar egg
substitute
One fourth cup Applesauce
Vegetable cooking spray
1 cup Fruit, drained.

1. In a large mixing bowl, combine AllBran and soy milk. Let stand for 5
minutes.

2. In another bowl, stir together flour, sugar, baking powder and salt.

3. Stir eggbeaters and applesauce into AllBran & soy milk mixture.

4. Combine wet and dry ingredients, stirring only until lightly combined
(810 times)

5. Carefully fold in 10 oz. of drained frozen raspberries or a small can of
drained crushed pineapple, or a mixture of the two; (or one cup of any
fruit of your choice can be used).

6. Bake at 400 deg. for 20 minutes, or until muffins feel done to the touch
and are lightly browned. Serve warm.
Leftover muffins are delicious when warmed in the oven for 510 minutes.
Posted to fatfree digest V96 #240

From: destowe@pipeline.com

Date: Sat, 31 Aug 1996 03:32:26 GMT