On Thu, 12 Mar 1998 16:07:59 -0500 Kristin Bass <kmbass@xxxxxxxxx>
writes:
>Does anyone have any experience adapting muffin mixes with FF
>substitutions? I realize this doesn't eliminate the fat already in
>the mix, but does it at least reduce the fat without harming the flavor?
>
>For example, here's my plan. I have a corn muffin mix (Betty
>Crocker to be specific) which calls for 1 egg, 1/3 c. milk & 2 Tb
>margarine. Just dry, the mix has 1 gram of fat per serving - okay,
>it's not FF but I'm willing to take it. My plan is to use 2 egg whites,
>1/3 c. skim, and maybe eliminate the margarine altogether?? Or maybe I
could
>use a little yogurt or FF buttermilk (in place of both the marg. &
milk)?
>Anyone ever done this before? Could I pull off these substitutions to
>make something that still bakes well *and* would suit the taste buds of
a
>SAD (but flexible) eater?
>
>Thanks
>Kristin
I haven't tried adapting baking mixes, but I've had great success with
*Mrs. Crutchfield's * Fat Free baking mixes. There is 0% fat, all you
add is water, and they have fooled a SAD eater. I've tried the corn,
blueberry and bran muffins, and all were great.
By the way, Mrs. Crutchfield's isn't from the natural food store; it is
sold in most of the supermarkets around here in the northeastern U.S. It
comes in a little box and is in the baking section. If you can't find
it, try writing to the manufacturer. Their address is: Wilkins-Rogers
Inc., PO Box 308, Ellicott City, MD, 21041-0308.
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