CINNAMON-RAISIN MUFFINS
1 1/4 cups flour
1/2 cup Regular, Quick or Instant Cream of Wheat Cereal
1/4 cups sugar
1 tbsp baking powder
2 tsp ground cinnamon
1 cup nonfat milk
1/4 cup non-fat egg substitute
2 tbsp prune butter
1 tsp vanilla extract
1 cup raisins
In medium bowl, combine flour, cereal, sugar, baking powder, and cinnamon; set aside.
In small bowl combine milk, egg substitute, prune butter, and vanilla; stir into dry ingredients until just moistened. Stir in raisins. Spoon mixture evenly into 12 muffin pan cups (non-stick). Bake at 400 degrees farenheit for 18-20 minutes or until toothpick inserted in center comes out clean. Remove from pan. Serve warm.
Mix together 0.25 cups sugar and all the other dry ingredients. Mix together the wet ingredients. Combine ingredients until mixed. Add raisins. Spoon into 12 non-stick muffin cups. Bake at 400 degrees for 20-25 minutes. When cooled brush the tops with fruit juice and sprinkle with the remaining sugar.
I made these and they are good. I made them in