Recipe - Pumpkin Muffins

1 cup Whole wheat pastry flour
1 teaspoon Nutmeg
One half cup Oat flour
One half cup Egg substitute (or Egg
Replacer)
One fourth cup Spelt flour
One fourth cup Honey
One half teaspoon Sea salt
4 tablespoon Applesauce
1 tablespoon Baking powder
One half cup Plus
2 tablespoon Nonfat milk
1 teaspoon Cinnamon
1 cup Pumpkin

TOPPING
One fourth cup Nonfat milk sucanat or maple
syrup
1 One half teaspoon Cinnamon granules

Combine dry ingredients together in small bowl. In separate bowl, beat egg
substitute; add the other wet ingredients. Combine the liquid and dry
ingredients with a few swift strokes. Fill muffin cups greased with a
mixture of lecithin and oil two thirds full. Bake at 375 degrees 2035
minutes. While muffins are still warm but not hot, top with Topping. Serve
warm or cold.

Topping: Combine syrup granules and cinnamon in small bowl or cup (wide
enough to fit a muffin into). Dip tops of warm muffins in nonfat milk or
melted butter, then dip in cinnamonsugar mixture. Place on racks to dry,
or serve immediately.

Posted to fatfree digest V96 #247

From: Gretchen Gregory livrite@aa.net

Date: Fri, 6 Sep 1996 14:35:16 0700