Fig Muffin Cake – Breakfast

DSCN2008I altered a recipe from one of my cook books today and it was so good, I just had to share it. The recipe is from American Heart Association Cookbook, 5th edition, page 484. I didn’t want to be bothered with the muffin pan I have, so I put the batter in a 9″ cake pan, covered with parchment paper.Muffin ingredients I used egg whites, canola oil, coconut milk, sea salt, and fig preserves. I filled the cake pan about halfway, added the preserves, and then the rest of the batter. The muffin mix was not rising as I expected it to after about 15 minutes, so I lowered the temperature to 400° and let it bake for about 11 to 14 minutes longer in my electric oven.


Vegetable oil spray
2 cups sifted all-purpose flour
3 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1/3 cup acceptable vegetable oil
Egg substitute equivalent to 1 egg
1 1/4 cups skim milk

Preheat oven to 425° F. Lightly spray muffin tins with vegetable oil.

Sift dry ingredients together into a large bowls. Make a well in the center. Pour oil, egg substitute and milk into the well all at once. Stir just enough to dampen the flour. Batter should be lumpy.

Fill prepared muffin tins two-thirds full with batter. Bake 20 to 25 minutes, or until toothpick inserted in center comes out clean.

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