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2 1/4 C 1/2 C 1/4 C 1 C 1 1/2 1/2 C 1 tsp 1 tsp 1 tsp 1/2 tsp dash 1/2 C 1/2 C |
Eggs (or 1 egg and 2 egg whites) Canola Oil Honey Unsweetened Applesauce Mashed, cooked pumpkin Brown or White Rice Flour Soya or Oat Flour Baking powder Baking soda Cinnamon Allspice Salt Raisins (optional) Chopped nuts |
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| Preheat oven to 350F (180C). Beat eggs well; add honey, oil and pumpkin. Add dry ingredients and mix well. Stir in raisins and nuts.
Fill paper-lined or greased muffin cups 2/3 full. Bake at 350F (180C) degrees for 20 minutes. Rotate tins once to brown evenly. |
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Archive for Breakfast
Cream Toast
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1 1 T 1/2 c 1/2 T 1 dash 1 t 1 slice |
egg sugar milk cornstarch salt butter toast |
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| Mix egg and sugar in pot. Mix milk and cornstarch together, then add to pot. Add salt. Stir constantly over low heat until fluffy. Stir in butter. Serve over toast.
Makes 1 serving. |
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Amy’s Fruit Pancakes
| Dry Ingredients1&1/4 cups whole wheat flour 1 tablespoon sugar 1&1/2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt |
Wet Ingredients1 egg 2 tablespoons oil 1/2 to 3/4 cup fruit 3/4 cup milk |
Fruit Suggestions: Sliced strawberries, drained canned wild blueberries, grated peeled fresh apple or pear, IQF raspberries, chopped peeled fresh peaches or apricots, any canned fruit chopped into bite sized pieces, anything you can imagine.