1 cup whole wheat flour
1 cup unbleached white flour
3 teaspoons baking powder
3/4 teaspoon salt
4 tablespoons sweetener of choice
1 1/2 tablespoons Ener-G egg replacer
3 tablespoons applesauce
1 cup fat free rice milk
1/4 cup water
1 cup blueberries
Mix dry ingredients. Add wet ingredients, stir until thoroughly mixed.
Add blueberries, mix. Fill muffin tin receptacles about 2/3 full.
Bake in a pre-heated 415 degree F oven for 20 to 25 minutes.
Makes 6 LARGE muffins. To make a dozen normal-sized muffins (you know,
the size of paper muffin cups), reduce the recipe by 1/3 and increase
oven temperature to 425 degrees F.
Diane
brooksong@xxxxxxxx
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