Saturday, October 29, 2011

Mango Wheat Bran Chai Latte Muffins

Now That It Has Been Cold On A Regular Basis Here in The Fox Valley of Illinois I Am Back To Baking Muffins, Quick Breads, Mini-Bundt Cakes, & Baked French Toast Every 2 Weeks It Seems. I Have Been Trying To Get Back To The Way Our Paleolithic Ancestors Would Have Baked By Using More Gluten Free Grains With Some Wheat Thrown In Every Now & Then.

12 Count Muffin Pan
Non Stick Cooking Spray or Aluminum Liners
Mixing Bowl
1 1/2 Cup White Whole Wheat Flour
1 1/2 Cup Wheat Bran
1/4 Cup Splenda
1 TBSP Cardamon Powder
1/2 TSP Cream of Tartar
1/4 TSP Baking Powder
1/2 TSP Ground Cinnamon
1/2 TSP Ground Ginger
1/8 TSP Sea Salt
1/4 TSP Freshly Grated Nutmeg or 1/2 Ground
1/2 TSP Ground Gloves
1/4 Cup Unsweetened Applesauce
2 Egg Whites or Organ No Egg Egg Replacers
1 TBSP Vanilla Extract
1/2 Cup Unsweetened Coconut or Unsweetened Soy Milk
3/4 Cup Oregon Sugar Free Chai Latte (Most Grocery Stores Have This or Buy It Online) Check Amazon & Other Sites For Prices

All All Dry Items To Bowl
Add All Wet Items To Bowl & Mix
Spray Muffin Pan or Add Liners
Bake 350 15-25 Minutes

Ready To Bake


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