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

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)