Low Fat Muffins
- 1 23 cups fruit
- 13 cup milk (buttermilk, skim milk, or yogurt)
- 3 tablespoons flax seed meal
- 3 tablespoons pinto bean meal
- 14-13 cup water or 2 eggs
- 23 cup xylitol sugar substitute
- 1 12 cups rice flour
- 1 12 teaspoons baking soda
- 12 teaspoon baking powder
- 12 teaspoon salt
- Mix flax and bean meal with enough water to make a mixture something like an egg.
- The powder will absorb water, so let it sit while you mix other ingredients; it may need more or less, so experiment.
- Bean flour is a commodity we have here, so I use it, but the idea is to make an egg substitute (egg allergy).
- 2 eggs could be substituted for the whole of this portion, or 1 egg and the flax with roughly 1/2 the water --
- Mix the fruit and milk with the meal or eggs.
- Mix the xylitol, flour, soda, baking powder & salt.
- Preheat the oven to ~350.
- Mix the wet ingredients into the dry.
- The batter should be thick but not too thick.
- If it is, add more liquid.
- Transfer batter into a greased 9x13 cake pan or if you want, drop into muffin tins (greased or papered).
- This grease is/can be basically the only fat in the recipe.
- If in muffin tins, bake for ~10 minutes or so.
- If in cake pan, bake for ~20 minutes or so.
- 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)