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Muffin Recipe Question       02/09/03 10:49 PM Edit Reply Quote 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! Print     Remind Me     Notify Moderator

Entire thread Muffin Recipe Question TeaWoman 02/09/03 10:49 PM Super easy revision! Heather 02/10/03 11:35 AM

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