Monday, May 2, 2011

Peach Puree Muffins

2-3 Cups Eagle Mills Ultragrain Flour or Whole Wheat
2 TBSp Ground Flax
1 1/4 TS Baking Powder
1 TSP Baking Soda
1 TBSP Cream of Tartar
2 Egg Whites
1 TBSP Vanilla Extract
1/4 Cup Splenda
1/2 TSp Agave Nectar
4 Oz Unsweetened Applesauce
12 Prunes
1/4 - 1/2 Cup Vanilla Soymilk
14-15 Oz Can No Sugar Added Peaches
Large Mixing Bowl
Hand Blender
Spray Muffin Pans With Flour Spray
This Will Make Either 12 or 18 Muffins Depending on How Much Flour or Milk You Use

Add All Dry Items To Bowl
Add All Wet Items & Fruit To Bowl
Blend Until Well Mixed
Bake 350 For 35-45 Minutes

Ready To Bake

Muffins Can Be Frozen For 3-4 Months

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