Ingredients:
2 cups whole wheat flour
5 teaspoons baking powder
1 teaspoon cinnamon
2 teaspoons grated lemon rind
1 teaspoon vanilla essence
1 cup skim milk (zero fat)
1 egg white, lightly beaten
1/2-1 cup chopped figs
5 teaspoons baking powder
1 teaspoon cinnamon
2 teaspoons grated lemon rind
1 teaspoon vanilla essence
1 cup skim milk (zero fat)
1 egg white, lightly beaten
1/2-1 cup chopped figs
Recipe:
1. In a mixing bowl combine flour, baking powder and cinnamon and lemon rind together.
2. Combine the vanilla with the milk and egg white; stir into dry ingredients and blend.
3. Add chopped figs to batter and stir.
4. Spray 12 muffin tins with lecithin (Pam) or use a non-stick tin. Fill 2/3 full.
5. Bake in a preheated oven set at 400 F/200 C for 20 to 25 minutes.
2. Combine the vanilla with the milk and egg white; stir into dry ingredients and blend.
3. Add chopped figs to batter and stir.
4. Spray 12 muffin tins with lecithin (Pam) or use a non-stick tin. Fill 2/3 full.
5. Bake in a preheated oven set at 400 F/200 C for 20 to 25 minutes.
Serves:
12