Recipe - Raisin Bran Muffin Cake T

2 cup Whole wheat flour
One half cup Oat bran
One half cup Rolled oats (or
quickcooking oatmeal)
2 tablespoon EnerG egg replacer (optional
can be made without this)
One fourth cup Sucanat or maple syrup
1 cup Raisins
One half cup Prune puree (see below)
1 tablespoon Blackstrap molasses
1 teaspoon Vanilla extract
One half teaspoon Cinnamon
2 teaspoon Sodiumfree baking powder
(regular baking powder will
also work)
1 teaspoon Baking soda
1 3/16 cup Water

A slice of muffin that you can carry anywhere.

Mix all dry ingredients in a large bowl. Combine EnerG egg replacer with 4
T water, add vanilla and molasses and blend into dry mix, adding water to
make thick batter.

Preheat oven to 350 F. (180 C.) Pour batter into nonstick bread loaf pan
and bake for 40 minutes. Let cool, slice and serve.

For an optional treat, serve with a teaspoon of melba sauce, This can be
made by thinning raspberry jam with warm water.

16 servings, each 121 calories; 5% from fat (0.72g), 85% from carbohydrates
(30.3 g); 10% from protein (3.4 g.); Sodium 35.8 mg. Dietary Fiber 3.2 g.
Cholesterol 0.

* easily made with pitted prunes in a blender with enough water to make a
paste or use babyfood prunes, SunSweet LighterBake or Wonderthin.

Neal Pinckney Healing Heart Foundation Makaha, Hawaii AH6HM

Posted to fatfree digest V97 #002 by "Dr. Neal Pinckney" heart@aloha.net
on Feb 18, 1997.