1 cup plain soy or rice milk 2 Tbsp minced fresh rosemary 2 tsp grated lemon peel 2 cups all-purpose flour 1 1/2 tsp baking powder 1/4 tsp salt 4 egg whites 1/4 cup applesauce 1/4 cup canola oil 2 Tbsp sugar
In a saucepan, combine the soy/rice milk, rosemary and lemon peel. Bring to a simmer; cook and stir over low heat for 2 minutes. Remove from heat; cool slightly. In a bowl, combine the flour, baking powder and salt; set aside. In another bowl, whisk the egg whites until foamy. Stir in applesauce, canola oil, sugar and milk mixture until combined. Stir into the dry ingredients just until moistened. Fill paper-lined muffin cups sprayed with cooking spray two-thirds full. Bake at 375 for 20-22 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: about 1 dozen
-------------------- ~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!