Combine and mix until smooth:
2 eggs
¾ c sugar
½ – ¾ c grated or pureed fruit or vegetable
¾ c oil
2 t vanilla
¼ t other extract (optional)
Combine in separate bowl:
1 ½ c whole grain flour
1 t baking powder
1/3 t salt
¼ c cocoa (optional)
¼ c blueberry powder (optional)
1 t cinnamon (optional)
½ t ginger (optional)
Add dry to moist and mix well.
Optionally add:
¼ c chopped nuts, coconut, chopped cranberries, etc.
Bake at 375 degrees Fahrenheit for 15 – 20 minutes.
|
2 c 1/2 c 3/4 c 1/4 c 1 T 1/4 t 2 |
flour (measured lightly) blueberry powder sugar coconut baking powder salt eggs |
|
| Mix the dry and wet ingredients separately, then combine.
Bake at 375 for 15-20 minutes. |
||
|
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 |
|
| 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. |
||