1 c Non-fat milk (was:

-buttermilk) 1 c Wheat flour

1/2 c Brown sugar

1/2 c Applesauce (I used chunky)

2 Egg whites or egg

-substitute 1 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt (optional)

~ Soak oats in milk for ~1 hour.
Combine the rest of the ingredients, mix well, and bake at 400 degrees for 25 minutes in a muffin tin.
~ Makes 12 medium-sized muffins (guaranteed to turn you into a marathoner Shared by Mike D.
Kail From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

1/4 c Warm water (110-115 F)

1 Egg

2 tb Honey

1 c Unbleached white flour

1 8 oz crushed pineapple in

Its own juice 1 c Grated carrots (2 med)

1/4 c Raisins (dark or golden)

1/4 ts Salt

1/2 ts Cinnamon

1/4 ts Ground nutmeg

1/4 c Sunflower seeds

1 1/2 c Whole wheat flour

1/2 c Bran

2 tb Vegetable oil

Sprinkle the yeast over the warm water in a bowl.
Stir to dissolve the yeast.
Combine the egg, honey, yeast mixture, unbleasched white flour, and the pineapple in a mixing bowl.
Beat well.
Let stand in a warm place for 30 minutes covered with a wet towel.
Add the carrots, raisins, salt,

cinnamon, nutmeg, sunflower seeds, whole wheat flour, bran and oil.
blend well.
Spoon the dough into a lightly oiled 10 inch tube pan.
Let rise unti ldoubled in a warm place for 60 minutes.
Bake in a 350 F oven for 25 minutes or until browned.
Cool in the pan for 5 minutes; then remove from the pan and cool completely on a wire rack.
Engergy per serving (1/16 of recipe): 130 calories

With scissors, snip stems from figs.
Then snip figs into small pieces.
Heat them in milk in top of double boiler until figs are soft (about 20 minutes).
Remove from heat, stir figs thoroughly until mashed.

Add shortening, bread crumbs, sugar and tapioca.
Sift and measure flour, and sift again with other dry ingredients.
Add with molasses and chopped walnuts.
Fold in stiffly whipped egg whites.
Turn into generously buttered 2-quart mold, cover tightly and steam, covered, for 3 hours on a rack in hot water that must come half-way up side of mold.
Or steam in individual molds.

Serves 8-10.