Turkey Sausage or
Vegan Fieldroast brand sausage like "apple sage" or the "italian" *this brand is NOT gluten free
1T non dairy butter
1/4 cup GF flour
2 1/2 cups Almond milk
salt & pepper to taste
1-Cook sausage meat on medium heat, breaking up as your cook. Season (optional) with garlic salt, onion powder, pepper, smoked paprika & a little cumin.
2-You shouldn't need to drain any fat, but if the meat isn't lean then drain fat and add 1T of butter and stir in flour. Gradually add milk stirring constantly until it boils and thickens.
3-Reduce heat and let simmer for 2 more min stirring frequently. *Add more milk if needed
4-Serve over gluten free biscuits or biscuits of choice. Super easy!
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Thursday, August 28, 2014
Tuesday, April 9, 2013
Tea Infused Citrus & Spice Banana Bread
(makes one large loaf)
dry:
1 1/2 cups flour (I use Nalani's GF mix)
1 cup sugar (I use 1/2 brown & 1/2 white...(Next time I make this I will be cutting this amount down)
1 Tbsp baking powder
1/4 cup rolled oats
1 tsp salt (if using GF mix make sure the tsp is generous)
banana/liquid mix:
1 1/2 bananas, mashed
1 medium apple quartered & shredded, skin and all 1/4 cup virgin coconut oil, melted
1/4 cup fresh orange or tangerine juice + 1/4 tsp orange zest
1 tsp vanilla extract
1 tsp flax seeds
1/2 tsp cinnamon3/4 cup boiling water + 1 herbal spice tea bag (steeped tea)
topping:
sprinkle of citrus zest + sprinkle of cinnamon
optional add-in's:
* 1/4 cup chopped nuts (walnuts or pecans)
Directions:
1. Preheat oven to 350 degrees.
2. Combine the dry ingredients in a large mixing bowl.
3. Heat 3/4 cup of water in microwave or boil on stove. Add the herbal tea bag of choice and allow to steep for about five minutes - until dark amber gold in color.
4. In a small bowl, combine the tea, mashed banana, shredded apple, oil, vanilla extract, flax seeds and orange juice + zest. Mash this all together to soften the bananas even more. This mixture should be warm from the hot tea.
5. Pour the banana mixture into the large mixing bowl and fold until well combined.
6. Grease a standard loaf pan & put parchment paper on bottom. Pour the batter into the pan.
7. Top the batter with a sprinkle of cinnamon and orange zest.
8. Bake at 350 degrees for 40-60 minutes or until cooked through.
9. Allow to cool in pan for a few minutes then onto a wire rack, before slicing and serving.
Really moist, flavorful and good!!!
Altered slightly from original recipe found at www.thelunchboxbunch.com
dry:
1 1/2 cups flour (I use Nalani's GF mix)
1 cup sugar (I use 1/2 brown & 1/2 white...(Next time I make this I will be cutting this amount down)
1 Tbsp baking powder
1/4 cup rolled oats
1 tsp salt (if using GF mix make sure the tsp is generous)
banana/liquid mix:
1 1/2 bananas, mashed
1 medium apple quartered & shredded, skin and all 1/4 cup virgin coconut oil, melted
1/4 cup fresh orange or tangerine juice + 1/4 tsp orange zest
1 tsp vanilla extract
1 tsp flax seeds
1/2 tsp cinnamon3/4 cup boiling water + 1 herbal spice tea bag (steeped tea)
topping:
sprinkle of citrus zest + sprinkle of cinnamon
optional add-in's:
* 1/4 cup chopped nuts (walnuts or pecans)
Directions:
1. Preheat oven to 350 degrees.
2. Combine the dry ingredients in a large mixing bowl.
3. Heat 3/4 cup of water in microwave or boil on stove. Add the herbal tea bag of choice and allow to steep for about five minutes - until dark amber gold in color.
4. In a small bowl, combine the tea, mashed banana, shredded apple, oil, vanilla extract, flax seeds and orange juice + zest. Mash this all together to soften the bananas even more. This mixture should be warm from the hot tea.
5. Pour the banana mixture into the large mixing bowl and fold until well combined.
6. Grease a standard loaf pan & put parchment paper on bottom. Pour the batter into the pan.
7. Top the batter with a sprinkle of cinnamon and orange zest.
8. Bake at 350 degrees for 40-60 minutes or until cooked through.
9. Allow to cool in pan for a few minutes then onto a wire rack, before slicing and serving.
Really moist, flavorful and good!!!
Altered slightly from original recipe found at www.thelunchboxbunch.com
Monday, February 18, 2013
Baked Whole-Grain Mini Donuts
1 cup GF Mix or Whole Wheat Flour**
1T baking powder
1 egg
1/2 non dairy milk
1/4 pure maple syrup
1/2 tsp vanilla
1/4 tsp cinnamon
1tsp ground flax seed meal
1/4 c melted coconut milk (can substitute 1/2 applesauce/oil)
**If using a GF mix you will need to add 2 pinches of salt
**If using GF mix-You may also need a binding agent to prevent crumbling, easy fix is a little drizzle of liquid lecithin or pectin if you are avoiding soy
CHOCOLATE VARIATION
same as above with 1 T of special dark 100% cacao
1. whisk together dry ingredients. Make well and drop in egg, milk, syrup, vanilla & oil (or applesauce/oil blend)
2. Stir together with a fork until combined.
3. Use a Tablespoon and drop dough into mini donut maker. Cook for 2-3 min and pop out.
4. GLAZE OPTIONS:
ratio is 1 part non dairy milk/water to 3 parts sweetener
heat in microwave 10 sec-stir, 10 sec-stir until consistency desired & drizzle over donuts
*Suggested sweeteners...
-honey
-melted chocolate chips
-maple syrup
-jam preserves
-almond butter
1T baking powder
1 egg
1/2 non dairy milk
1/4 pure maple syrup
1/2 tsp vanilla
1/4 tsp cinnamon
1tsp ground flax seed meal
1/4 c melted coconut milk (can substitute 1/2 applesauce/oil)
**If using a GF mix you will need to add 2 pinches of salt
**If using GF mix-You may also need a binding agent to prevent crumbling, easy fix is a little drizzle of liquid lecithin or pectin if you are avoiding soy
CHOCOLATE VARIATION
same as above with 1 T of special dark 100% cacao
1. whisk together dry ingredients. Make well and drop in egg, milk, syrup, vanilla & oil (or applesauce/oil blend)
2. Stir together with a fork until combined.
3. Use a Tablespoon and drop dough into mini donut maker. Cook for 2-3 min and pop out.
4. GLAZE OPTIONS:
ratio is 1 part non dairy milk/water to 3 parts sweetener
heat in microwave 10 sec-stir, 10 sec-stir until consistency desired & drizzle over donuts
*Suggested sweeteners...
-honey
-melted chocolate chips
-maple syrup
-jam preserves
-almond butter
Thursday, May 3, 2012
Cinnamon Orange Waffles
1 c GF flour blend, almond flour or combo of both (or just regular flour)
1tsp baking powder
1/2tsp ground cinnamon
1/8tsp of salt if using GF blend
1T agave or brown sugar
1 large egg
2T melted non dairy butter
2/3c unsweetened orange juice
1/3c-2/3c non dairy milk (just enough to make a smooth/creamy batter)
*may need to drizzle liquid lecithin in batter to keep from being crumbly.
1. Sift dry ingredients, male well in center, add egg and butter, then gradually add the orange juice. Then enough milk to make a smooth batter consistency of double heavy cream.
2. Add to preheated waffle maker using a 1/4c or ladle. Cook till done, 4-6min.
-adapted from "Waffles, Crepes & Pancakes" by Norma Miller
1tsp baking powder
1/2tsp ground cinnamon
1/8tsp of salt if using GF blend
1T agave or brown sugar
1 large egg
2T melted non dairy butter
2/3c unsweetened orange juice
1/3c-2/3c non dairy milk (just enough to make a smooth/creamy batter)
*may need to drizzle liquid lecithin in batter to keep from being crumbly.
1. Sift dry ingredients, male well in center, add egg and butter, then gradually add the orange juice. Then enough milk to make a smooth batter consistency of double heavy cream.
2. Add to preheated waffle maker using a 1/4c or ladle. Cook till done, 4-6min.
-adapted from "Waffles, Crepes & Pancakes" by Norma Miller
Saturday, April 28, 2012
Cranberry Lemon Waffles
2 1/4 oz cranberries, chopped
1c flour (almond flour or gluten free mix or mix of both)
1tsp baking powder
1/4tsp salt
1 tsp grated lemon rind
1 large egg or 2 medium ones
2T melted nondairy butter or oil
1-1 1/4c non dairy milk of choice
*drizzle of liquid lecithin to help bind batter and prevent crumbling if needed
1. Sift flour, baking powder and salt into a bowl. Add lemon rind.
2. Make well in center and add egg and butter. Combine all, gradually adding non dairy milk until batter is the consistency of single light cream.
3. Spray preheated waffle maker, ladle in appropriate amounts of batter for your machine. Cook 4-6 min or until your iron signifies it is done. Depending on how much milk you've put in you will get about 4 waffles or more.
*eat plain or top with syrup, powdered sugar etc
-altered from "Waffles, Crepes & Pancakes" by Norma Miller
1c flour (almond flour or gluten free mix or mix of both)
1tsp baking powder
1/4tsp salt
1 tsp grated lemon rind
1 large egg or 2 medium ones
2T melted nondairy butter or oil
1-1 1/4c non dairy milk of choice
*drizzle of liquid lecithin to help bind batter and prevent crumbling if needed
1. Sift flour, baking powder and salt into a bowl. Add lemon rind.
2. Make well in center and add egg and butter. Combine all, gradually adding non dairy milk until batter is the consistency of single light cream.
3. Spray preheated waffle maker, ladle in appropriate amounts of batter for your machine. Cook 4-6 min or until your iron signifies it is done. Depending on how much milk you've put in you will get about 4 waffles or more.
*eat plain or top with syrup, powdered sugar etc
-altered from "Waffles, Crepes & Pancakes" by Norma Miller
Curry Waffles with Coriander Cucumber Dressing
Coriander is cilantro and is a really good detoxifier-it actually pulls metal out of the body…these are tasty enough their own, and if you are going dairy free skip the cucumber topping.
Topping:
1/2 medium onion, chopped finely
1/2 cucumber, chopped finely after seeds are removed
small bunch of fresh coriander (cilantro)
1 1/4c plain greek yogurt
salt and pepper to taste
Waffle:
1 c cornmeal flour **
1tsp baking powder
1tsp curry powder depending on how strong you want the flavor
1/4tsp ground cumin
1/2tsp ground coriander seed
1T fresh cilantro, finely chopped
1 large egg (or two medium ones)
2T olive oil or flaxseed oil
1-2cups non dairy milk (**may need more, I found with the cornmeal I used-Aldi brand-it soaked the milk right up because it was finely ground. Coarser cornmeal may not need as much, just keep adding until you come up with batter consistency of light cream)
1. Combine all of topping ingredients and put into the fridge to chill and for flavors to meld while waffles are bring made.
2. Sift all dry ingredients together with a wire whisk.
3. Form a small well in center and add eggs and oil, slowly incorporating flour mix. Gradually add non dairy milk until you get a thin batter. *Add a drizzle of liquid lecithin if your first waffles crumble when you try and remove them.
4. Spray preheated waffle maker, and ladle in appropriate amount of batter for your iron. Cook for 4-6 min or until your machine lights up to signify done.
5. Serve warm with cucumber yogurt topping or eat alone. Depending on how much milk you add you will come up with 8-10 waffles.
Topping:
1/2 medium onion, chopped finely
1/2 cucumber, chopped finely after seeds are removed
small bunch of fresh coriander (cilantro)
1 1/4c plain greek yogurt
salt and pepper to taste
Waffle:
1 c cornmeal flour **
1tsp baking powder
1tsp curry powder depending on how strong you want the flavor
1/4tsp ground cumin
1/2tsp ground coriander seed
1T fresh cilantro, finely chopped
1 large egg (or two medium ones)
2T olive oil or flaxseed oil
1-2cups non dairy milk (**may need more, I found with the cornmeal I used-Aldi brand-it soaked the milk right up because it was finely ground. Coarser cornmeal may not need as much, just keep adding until you come up with batter consistency of light cream)
1. Combine all of topping ingredients and put into the fridge to chill and for flavors to meld while waffles are bring made.
2. Sift all dry ingredients together with a wire whisk.
3. Form a small well in center and add eggs and oil, slowly incorporating flour mix. Gradually add non dairy milk until you get a thin batter. *Add a drizzle of liquid lecithin if your first waffles crumble when you try and remove them.
4. Spray preheated waffle maker, and ladle in appropriate amount of batter for your iron. Cook for 4-6 min or until your machine lights up to signify done.
5. Serve warm with cucumber yogurt topping or eat alone. Depending on how much milk you add you will come up with 8-10 waffles.
Pine Nut & Herb Waffles
These are a story waffle and can be eaten without anything on top, but feel fee to experiment. The original recipe I altered used plain flour, regular butter and cow's milk. So you are welcome to go that route or I use either almond flour or Kathy's gluten free blend (see mix's) or a combo of the two. I found that a drizzle of liquid lecithin helps bind the batter- preventing crumbling when trying to pry out.
small handful of fresh parsley leaves
small handful of fresh basil leaves (I absolutely love basil)
2oz pine nuts
1c flour of choice
1tsp baking powder
1/4tsp salt
1 large egg (original recipe called for two medium eggs…who has medium eggs on hand?)
2T melted non dairy butter
1/2c-1 1/2 c non dairy milk (I use almond milk or rice milk)
1. Finely chop parsley, basil and pine nuts
2. Sift flour, baking powder and salt into a bowl-I always use a wire whisk.
3. Add eggs and butter to center and stir all together, gradually adding enough milk to make a smooth batter the consistency of single light cream. (The flour you use will effect the amount of milk you put in)
4. Add the parsley, basil and pine nuts.
5. Add small ladleful into heated waffle iron-(make sure it is nonstick or that you have sprayed with PAM).
6. My waffle iron lights green when done. If your doesn't check it after about 5min.
Depending on how much liquid you added it will make about 6-8 waffles.
small handful of fresh parsley leaves
small handful of fresh basil leaves (I absolutely love basil)
2oz pine nuts
1c flour of choice
1tsp baking powder
1/4tsp salt
1 large egg (original recipe called for two medium eggs…who has medium eggs on hand?)
2T melted non dairy butter
1/2c-1 1/2 c non dairy milk (I use almond milk or rice milk)
1. Finely chop parsley, basil and pine nuts
2. Sift flour, baking powder and salt into a bowl-I always use a wire whisk.
3. Add eggs and butter to center and stir all together, gradually adding enough milk to make a smooth batter the consistency of single light cream. (The flour you use will effect the amount of milk you put in)
4. Add the parsley, basil and pine nuts.
5. Add small ladleful into heated waffle iron-(make sure it is nonstick or that you have sprayed with PAM).
6. My waffle iron lights green when done. If your doesn't check it after about 5min.
Depending on how much liquid you added it will make about 6-8 waffles.
Monday, April 11, 2011
Tahini French Toast
(Breakfast alternative to eggs and dairy milk)
3/4 cup soy milk/rice milk (plain or vanilla)
2 Tbsp tahini
2 Tbsp maple syrup (I do the pure and it is a stronger flavor)
1/2 tsp vanilla
2 Tbsp flour
dash of nutmeg
bread
Whisk together ingredients and cook like french toast. I don't add additional syrup to eat, but I do sprinkle lightly with powder sugar. I actually like these more than the traditional egg ones.
Mindy Walker, Indianapolis
3/4 cup soy milk/rice milk (plain or vanilla)
2 Tbsp tahini
2 Tbsp maple syrup (I do the pure and it is a stronger flavor)
1/2 tsp vanilla
2 Tbsp flour
dash of nutmeg
bread
Whisk together ingredients and cook like french toast. I don't add additional syrup to eat, but I do sprinkle lightly with powder sugar. I actually like these more than the traditional egg ones.
Mindy Walker, Indianapolis
Saturday, May 8, 2010
Banana Bread
Oven 350. Bake 40-50min.
Beat together:
1/4c butter
1/2c sugar
2 eggs
2 ripe bananas, mashed
Sift together:
2c flour
2tsp baking powder
1/2tsp soda
1/2tsp salt
1/2c buttermilk
1-Add first group to the dry ingredients alternating with the buttermilk. Mix well, pour into 1 pan or two med pans.
Leslie Louthain
Beat together:
1/4c butter
1/2c sugar
2 eggs
2 ripe bananas, mashed
Sift together:
2c flour
2tsp baking powder
1/2tsp soda
1/2tsp salt
1/2c buttermilk
1-Add first group to the dry ingredients alternating with the buttermilk. Mix well, pour into 1 pan or two med pans.
Leslie Louthain
Zuchinni Bread "Widow Bread"
Oven 350. Bake 40-50min.
Combine in blender:
3eggs
1c oil (I often sub 1/2c with applesauce)
2c raw zuchinni, peeled and pureed or grated
1T vanilla
In large bowl:
3c flour (I often sub in 1/2c of wheat)
1 tsp salt
1 tsp soda
1/4tsp baking powder
1T cinnamon
1c sugar
1c brown sugar
1-Add blended ingredients to dry ones till just mixed.
*I've modified my mom's original recipe a bit with the applesauce & wheat. But she nicknamed this bread "Widow Bread" because she always had a few loaves of this in the freezer to deliver to her widows and others in need when she was RS President. I try to do the same. You never know when somone will need a little "pick me up"!
Combine in blender:
3eggs
1c oil (I often sub 1/2c with applesauce)
2c raw zuchinni, peeled and pureed or grated
1T vanilla
In large bowl:
3c flour (I often sub in 1/2c of wheat)
1 tsp salt
1 tsp soda
1/4tsp baking powder
1T cinnamon
1c sugar
1c brown sugar
1-Add blended ingredients to dry ones till just mixed.
*I've modified my mom's original recipe a bit with the applesauce & wheat. But she nicknamed this bread "Widow Bread" because she always had a few loaves of this in the freezer to deliver to her widows and others in need when she was RS President. I try to do the same. You never know when somone will need a little "pick me up"!
Thursday, May 6, 2010
Orange Rolls
Oven 350. Bake for 20-25min.
12 Rhodes rolls, thawed
grated peel of 1 orange
1/2c sugar
1/4c butter, melted
Citrus glaze:
1c powder sugar
1T butter, melted
2T fresh orange juice
1-Grind orange rind and mix with sugar. Dip thawed rolls in melted butter and coat heavily with mix.
2-Place on greased cookie sheet.muffin tins. Cover with plastic wrap and let rise 2-3hrs.
3-Bake. While warm, ice with citrus glaze.
12 Rhodes rolls, thawed
grated peel of 1 orange
1/2c sugar
1/4c butter, melted
Citrus glaze:
1c powder sugar
1T butter, melted
2T fresh orange juice
1-Grind orange rind and mix with sugar. Dip thawed rolls in melted butter and coat heavily with mix.
2-Place on greased cookie sheet.muffin tins. Cover with plastic wrap and let rise 2-3hrs.
3-Bake. While warm, ice with citrus glaze.
Scones
Oven 350. Bake 12-15min.
1c sour cream
1tsp baking soda
4c flour
1c sugar
2tsp baking powder
1/4tsp cream of tartar
1tsp salt
1c butter, softened
1egg
1c (mini chocolate chips, crasins...raisins, 1/2c poppyseeds etc) optional
1-In small bowl, blend sour cream, baking soad and set aside
2-In large bowl, mix flour, sugar, baking powder, cream of tartar and salt. Cut in the butter.
3-Add egg to sour cream mixture then add to flour combo until just moistened. Mix in opitional fruit etc.
4-Turn dough out onto a lightly foured surface and knead briefly. Roll or pat dough into a 3/4 in thick round. Cut into 12 wedges, and place them 2in apart on greased cookie sheet.
Kari Gregory, Indy
1c sour cream
1tsp baking soda
4c flour
1c sugar
2tsp baking powder
1/4tsp cream of tartar
1tsp salt
1c butter, softened
1egg
1c (mini chocolate chips, crasins...raisins, 1/2c poppyseeds etc) optional
1-In small bowl, blend sour cream, baking soad and set aside
2-In large bowl, mix flour, sugar, baking powder, cream of tartar and salt. Cut in the butter.
3-Add egg to sour cream mixture then add to flour combo until just moistened. Mix in opitional fruit etc.
4-Turn dough out onto a lightly foured surface and knead briefly. Roll or pat dough into a 3/4 in thick round. Cut into 12 wedges, and place them 2in apart on greased cookie sheet.
Kari Gregory, Indy
Wednesday, May 5, 2010
Monkey Bread
Oven 350. Bake 35min.
1c sugar
2tsp cinnamon
1c sugar
2tsp cinnamon
3 (12oz) pkgs biscuit dough
1/2c marg/butter
1c brown sugar
1/2c walnuts, chopped
1-Mix cinnamon and sugar in ziplock bag.
2- Cut biscuits into quarters (use a pizza cutter for ease.) Shake 6-8 biscuit pieces in the bag. Arrange pieces in the bottom of a 9-10in tube/budt pan...sprinkle nuts over as you fill up the pan.
3- In small saucepan, melt butter with brown sugar over medium heat. Bring to a boil for one min and pour over the biscuits.
4- Bake. Then let let bread cool in pan for 10min, then flip over the plate. Serve.
Tuesday, May 4, 2010
Gingerbread
1/2c shortening
1/2c sugar
1c molasses
2 eggs
2-1/2c flour
1tsp salt
2tsp baking powder
1/2tsp soda
1tsp ground ginger
2tsp ground cinnamon
1/2tsp ground cloves
1c hot water
Oven 350. Bake 50min.
1- Blend shortening, sugar...then add molasses and eggs. Beat well.
2- Seperate bowl, sift dry ingredients. Add to molasses mixture alternating between that and the water.
3- Bake in greased 9in square pan.
1/2c sugar
1c molasses
2 eggs
2-1/2c flour
1tsp salt
2tsp baking powder
1/2tsp soda
1tsp ground ginger
2tsp ground cinnamon
1/2tsp ground cloves
1c hot water
Oven 350. Bake 50min.
1- Blend shortening, sugar...then add molasses and eggs. Beat well.
2- Seperate bowl, sift dry ingredients. Add to molasses mixture alternating between that and the water.
3- Bake in greased 9in square pan.
Pumpkin Bread
3c sugar
1c oil
4 eggs
3-1/3 flour
2tsp baking soda
1-1/2 salt
1tsp cinnamon
1tsp nutmeg
2/3water
1 (15 oz)can of pumpkin
Oven 350. 1hour and 15min.
1-Combine the oil, sugar and eggs
2- Mix dry ingredients in large bowl.
3- Combine all. (Alternating between water and oil combo)
4-Add pumpkin last
Aubrey Boardman, Lansing MI
1c oil
4 eggs
3-1/3 flour
2tsp baking soda
1-1/2 salt
1tsp cinnamon
1tsp nutmeg
2/3water
1 (15 oz)can of pumpkin
Oven 350. 1hour and 15min.
1-Combine the oil, sugar and eggs
2- Mix dry ingredients in large bowl.
3- Combine all. (Alternating between water and oil combo)
4-Add pumpkin last
Aubrey Boardman, Lansing MI
Pizza Dough
1- Disolve 2-1/4tsp yeast in 1c warm water
2- Add: 1tsp salt
1tsp sugar
1/4c olive oil
3c flour (usually use 1/2c wheat flour)
Sprinkle of Basil
3- Let rest for 5min
4- Roll out and Add toppings
5- Bake at 400 degrees for 20min
Elaine Lake
2- Add: 1tsp salt
1tsp sugar
1/4c olive oil
3c flour (usually use 1/2c wheat flour)
Sprinkle of Basil
3- Let rest for 5min
4- Roll out and Add toppings
5- Bake at 400 degrees for 20min
Elaine Lake
Blueberry Bran Muffins
1-1/4c flour
1-1/2tsp baking soda
1tsp cinnamon
1/2tsp salt
1 (15oz) can of peaches (light syrup), reserve 1/3c of syrup
2/3c brown sugar
2 eggs (can use 1/2c of egg sub)
3T veg oil
4c Bran Flake cereal
1/2c blueberries
Oven 375 degrees/Bake for 20min
1- In med bowl, combine all dry ingredients
2- Pour peaches and 1/3c syrup into blender-puree till smooth
3- In large bowl, whisk together puree, brown sugar, eggs and oil
4- Add Bran Flakes and mix well
5- Add flour mix and combine till just combined. Fold in blueberries.
6- Makes approx 12 muffins.
1-1/2tsp baking soda
1tsp cinnamon
1/2tsp salt
1 (15oz) can of peaches (light syrup), reserve 1/3c of syrup
2/3c brown sugar
2 eggs (can use 1/2c of egg sub)
3T veg oil
4c Bran Flake cereal
1/2c blueberries
Oven 375 degrees/Bake for 20min
1- In med bowl, combine all dry ingredients
2- Pour peaches and 1/3c syrup into blender-puree till smooth
3- In large bowl, whisk together puree, brown sugar, eggs and oil
4- Add Bran Flakes and mix well
5- Add flour mix and combine till just combined. Fold in blueberries.
6- Makes approx 12 muffins.
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