Dear Jeanne,
Since you asked my opinion. This is how we would modify and it is
basically the recipe we used in our muffins except we use either a sugar
substitute....say white grape juice or artificial sugar sweetener (not
aspartame). YOu may purchase this in any health food store.
The other is that we substitute salt with sea salt as suggested by the
Livingston Foundation and Anne Frahm.
We substitute eggs with Egg Beaters and actually we get eggs from
Livingston which grows their own organic chickens but do not sell them.
They only sell the eggs.
These are just suggestions, but when are you going to invite us to
sample the muffins. We'll be right over as long as we don't have to make
a connecting flight thru Chicago, LOL.
God Bless and thanks for recipe.
marty and Barb
james kissinger wrote:
>
> 1 1/4 cups flour (your choice) we use (1/2 unbleached/1/2 whole wheat
> 1 1/4 cups rolled oats (slow type)
> 1/2 cup sugar
> 1 1/2 tsp baking powder
> 1 tsp baking soda
> 1/2 tsp salt
> 2 eggs
> 2 cups mashed banana
> 1/3 cup vegetable oil (canola)
> 1 cup cranberries (the big american cranberries may have to be chopped up)
> a judgement call needed here.
>
> Combine dry ingredients
> Beat egg, banana and oil until smooth
> Add to dry, blend and add cranberries
> Fill greased muffin cups almost full
> Bake 375f for 20 to 25 min until set and golden
>
> makes about 12 muffins
>
> * can ripen bananas in oven, peel and bake 450f for 10 min or until very soft
>
> Frozen cranberries will release their sugar while baking so experiment
> until you get the taste you prefer. Don't defrost before using. We get ours
> from a local health food store.
> PS if you use whole cranberries, they can be make up cranberry juice and
> then strained cranberries used in the recipe. Reduce to 1/3 cup.
>
> Marty, I am curious on how I could modify this recipe - suggestions welcome.
>
> Just a note
> The bog cranberries grow wild in Manitoba and throughout Canada and in the
> northeastern states, I believe. The berries stay on the plant over winter
> and were a mainstay of First Nations people. They maintain colour and shape
> when frozen and dry well too. Flavour improves after one frost.
>
> The large or American bog cranberry is the common one sold in stores. BC is
> the largest producer in Canada and Wisconsin in the states so my cookbook
> tells me.
>
> Cranberries can be used with other fruit, dried apricots, peaches,
> nectarines, oranges, apples, as well as banana.
>
> James is the muffin and granola maker in our family, if anyone wants more
> muffin recipes.
> Jeanne
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