This recipe comes from the back of the box of EnerG Egg Replacer. In addition to the ingredients listed below, it also includes 1/2 tsp. salt and 1 tsp egg replacer beaten in 2 Tbsp water. I couldn't find them in the database so I didn't list them below. It also calls for sugar; we substituted non-caloric sweetener. We also substituted Silk unsweetened soy milk for the milk. The blueberries and walnuts are our addition.

Ingredients

1.67	cups whole wheat flour
2 1/2	teaspoons baking powder
1 1/4	cups Silk soymilk, unsweetened
4	tablespoons oil
1/2	cup wild blueberries
2	tablespoons walnuts, chopped

Directions

Sift together all dry ingredients except egg replacer. Mix egg replacer with soymilk and oil, and add to mixture. Add blueberries. Stir until dry ingredients dampened. Pour into non-stick pan or muffin tins. Dust tops with chopped walnuts. Bake at 400 degrees for 25 minutes.

Categories

Breads, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol Low in sugar High in manganese High in selenium