 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 2/3 | tablespoons | all-purpose flour | 3/4 | tablespoon | wheat flour, wholewheat | 1/4 | teaspoon | baking powder | 1/8 | teaspoon | baking soda | 3/4 | dash | salt | 1/8 | teaspoon | cinnamon, ground | 1/8 | teaspoon | ground ginger | 1/8 | teaspoon | cloves, ground | 1/8 | teaspoon | nutmeg | 1/2 | tablespoon | old-fashioned rolled oats | 1/8 | small | eggs | 1/4 | fluid ounce | fat free milk | 3/4 | tablespoon | applesauce | 3/4 | tablespoon | maple syrup | 1/2 | wedge yields | lemon juice | 1/4 | teaspoon | vanilla extract | 3/4 | strip, large (3" long) | Carrots | 1/8 | small (2-1/2" dia) (approx 4 per lb) | apple | 1/4 | slice or ring (3" dia) with liquid | pineapple, crushed | 1/4 | miniature box (.5 oz) | raisins, seedless |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 | | 2 | In a large bowl, combine flours, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and oats. | | 3 | In another bowl, combine egg, milk, applesauce, maple syrup, lemon juice, and vanilla. | | 4 | Pour egg mixture into dry ingredients and stir just until all ingredients are moistened. Do not over-mix. | | 5 | Stir in remaining ingredients: pineapple, carrots, apple, and raisins. | | 6 | Spread mixture between 10 lightly oiled or sprayed muffin tins if not using nonstick. | | 7 | Bake 15-20 minutes until lightly browned on top. | | 8 | Note: You can substitute prune puree or yogurt for the applesauce. Also, play around a little: 1 cup of any fruit can substitute for the pineapple, carrots, apples, and raisins. Let your imagination go! |
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