| Breakfast Muffins |
| Submitted
By: What to Eat if You Have Heart Disease Cookbook |
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| Posted
On: ossg-recipes@yahoogroups.com
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| Servings:
15 muffins |
| 1 cup lowfat ricotta cheese |
| 1/2 cup unsweetened applesauce |
| 1/2 cup prune puree |
| 2 T. flaxseed oil |
| 1 egg |
| 2 tea. vanilla extract |
| 1 1/4 cups whole wheat flour |
| 1/2 cup wheat germ |
| 1 tea. baking powder |
| 1 tea. nutmeg |
| 1 tea. allspice |
| 1 cup shredded zucchini or carrot |
| 1/4 cup chopped apple |
| 1/4 cup raisins or currants |
| 1/4 cup pumpkin seeds |
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in a large bowl, combine ricotta, applesauce, prune puree and oil. stir in egg and vanilla. in separate bowl, combine flour, wheat germ, baking powder, nutmeg, and allspice. add to batter and blend well. add zucchini, apples and raisins and pumpkin seeds. spoon batter into nonstick or oiled muffin tins. bake at 350 for 20 to 25 mins. or until golden brown. cals. 130 |