Title: Raisin Bran Muffin Cake
Categories: None
Yield: 1 Servings

2 c Whole wheat flour
1/2 c Oat bran
1/2 c Rolled oats (or
-quick-cooking oatmeal)
2 tb EnerG egg replacer (optional
-- can be made without this)
1/4 c Sucanat or maple syrup
1 c Raisins
1/2 c Prune puree (see below)
1 tb Black-strap molasses
1 ts Vanilla extract
1/2 ts Cinnamon
2 ts Sodium-free baking powder
-(regular baking powder will
-also work)
1 ts Baking soda
1 3/16 c Water

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 (3.4 g.); Sodium 35.8 mg. Dietary Fiber 3.2 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"
on Feb 18, 1997.