Raisin bran muffin cake <t>

1 Servings

Ingredients

Quantity Ingredient
2 cups Whole wheat flour
½ cup Oat bran
½ cup Rolled oats (or quick-cooking oatmeal)
2 tablespoons EnerG egg replacer (optional can be made without this)
¼ cup Sucanat or maple syrup
1 cup Raisins
½ cup Prune puree (see below)
1 tablespoon Black-strap molasses
1 teaspoon Vanilla extract
½ teaspoon Cinnamon
2 teaspoons Sodium-free baking powder (regular baking powder will also work)
1 teaspoon Baking soda
1 3/16 cup Water

Directions

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 non-stick 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 (3⅖ g.); Sodium 35⅘ mg. Dietary Fiber 3⅕ g.

Cholesterol 0.

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

Neal Pinckney <> Healing Heart Foundation <> Makaha, Hawaii <> AH6HM Posted to fatfree digest V97 #002 by "Dr. Neal Pinckney" <heart@...> on Feb 18, 1997.

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