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Muffin Recipe Question
#613 - 02/09/03 10:49 PM

TeaWoman

Reged: 01/29/03
Posts: 14

I just received my "Prevention" magazine in the mail and I saw a yummy Carrot-Pumpkin Muffin recipe. I want to know the correct substitutions to make it IBS safe.

Carrot-Pumpkin Muffins

1 1/2 C. whole wheat flour (change to all purpose and how much?)
1 1/2 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. baking powder
1 egg or 1/4 C. fat-free liquid egg substitute
1 C. canned pumpkin
3/4 C. honey
2 Tbsp. applesauce
1 Tbsp. canola oil
1 C. shredded carrots (should these be finely shredded or will it make a difference?)

If anyone would be so gracious to help me change this recipe to make it IBS safe I would greatly appreciate it! Also, when it is safely revised, if anyone would like the revised recipe I will gladly post it!

Thanks!

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Super easy revision! new

#630 - 02/10/03 11:35 AM

Heather

Reged: 12/09/02
Posts: 7799
Loc: Seattle, WA

Just substitute all purpose white flour for the whole wheat (equal amounts)

Two egg whites for the whole egg

That's it! Everything else looks great -it's very low fat, no dairy, and the carrots are already finely shredded. These sound fabulous!

- Heather

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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!

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