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.
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!