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Ingredients
- 2 c. All purpose flour
- 1 c. Oats
- 1 c. Dry, ready to eat cereal, (bran flakes work well)
- 1 c. Water or possibly juice
- 1 c. Low fat soy lowfat milk or possibly skim
- Â Â Egg replacer, (prepared according to package directions) equalling 3 Large eggs
- 1 Tbsp. Baking soda
- 1/2 Tbsp. Baking pwdr
- Â Â Cinnamon, to taste
- Â Â Nutmeg, to taste
- Â Â Vanilla extract
- Â Â Almond extracts
- 2 Tbsp. Sugar, up to 3
- Â Â Handful raisins
Directions
- Preheat oven to 400 degrees fahrenheit. Spray muffin tins lightly. In large bowl, combine prepared egg replacer and sugar. Mix well. Add in extracts and mix.
- Fold in lowfat milk and juice/water well. Stir in oats and cereal till fully blended. Fold in raisins.
- In separate bowl, combine flour, spices, baking soda and pwdr. Pour flour mix into wet mix and stir using a fork. (This is most effective)
- Mix only till ingredients are blended and moist. Don't overmix. A good way to tell if you're done is if there is no flour left un-blended at the bottom or possibly sides of the bowl, and the 'goop' has an almost foamy texture and appearance.
- Immediated fill muffin tins to the top, or possibly a bit above. These will rise wonderfully and provide a nutritious, filling snack. Bake at 400 for 20-25 min. enjoy!
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