Low Fat Muffins

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 1 2/3 cups fruit
• 1/3 cup milk (buttermilk, skim milk, or yogurt)
• 3 tablespoons flax seed meal
• 3 tablespoons pinto bean meal
• 1/4-1/3 cup water or 2 eggs
• 2/3 cup xylitol sugar substitute
• 1 1/2 cups rice flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Recipe

• 1 mix flax and bean meal with enough water to make a mixture something like an egg. the powder will absorb water, so let it sit while you mix other ingredients; it may need more or less, so experiment. bean flour is a commodity we have here, so i use it, but the idea is to make an egg substitute (egg allergy). 2 eggs could be substituted for the whole of this portion, or 1 egg and the flax with roughly 1/2 the water --
• 2 mix the fruit and milk with the meal or eggs.
• 3 mix the xylitol, flour, soda, baking powder & salt.
• 4 preheat the oven to ~350.
• 5 mix the wet ingredients into the dry. the batter should be thick but not too thick. if it is, add more liquid.
• 6 transfer batter into a greased 9x13 cake pan or if you want, drop into muffin tins (greased or papered). this grease is/can be basically the only fat in the recipe.
• 7 if in muffin tins, bake for ~10 minutes or so. if in cake pan, bake for ~20 minutes or so.
• 8 enjoy!