Here’s a new recipe I tested today. They were good. I’m freezing them tonight to see how well they reheat for breakfast.
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1 C. plus 2 T. whole wheat or white flour
3/4 C. brown sugar
3/4 C. unsweetened cocoa
1-1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/4 C. egg substitute
1 egg
2 t. vanilla
1/2 C. prune puree (I used baby food)
3/4 C. water
Preheat oven to 350 degrees. Spray a muffin tin with cooking spray. Whisk together flour, sugar, cocoa, baking powder, baking soda and salt together in a large mixing bowl. Add the remaining ingredients to the flour mixture and stir to combine. Do not over-mix. Spoon into muffin tin and bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. Makes 12 muffins.
Note: You can substitute 2 egg whites for the 1/4 C. of egg substitute.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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