Low Fat Muffins

  1. Mix flax and bean meal with enough water to make a mixture something like an egg.
  2. The powder will absorb water, so let it sit while you mix other ingredients; it may need more or less, so experiment.
  3. Bean flour is a commodity we have here, so I use it, but the idea is to make an egg substitute (egg allergy).
  4. 2 eggs could be substituted for the whole of this portion, or 1 egg and the flax with roughly 1/2 the water --
  5. Mix the fruit and milk with the meal or eggs.
  6. Mix the xylitol, flour, soda, baking powder & salt.
  7. Preheat the oven to ~350.
  8. Mix the wet ingredients into the dry.
  9. The batter should be thick but not too thick.
  10. If it is, add more liquid.
  11. Transfer batter into a greased 9x13 cake pan or if you want, drop into muffin tins (greased or papered).
  12. This grease is/can be basically the only fat in the recipe.
  13. If in muffin tins, bake for ~10 minutes or so.
  14. If in cake pan, bake for ~20 minutes or so.
  15. Enjoy!

fruit, milk, flax seed, pinto bean meal, water, xylitol sugar substitute, rice flour, baking soda, baking powder, salt

Taken from www.food.com/recipe/low-fat-muffins-170455 (may not work)

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