Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Rolled oats 2 ts Baking soda
2 c Light soy milk 1 c Brown sugar
2 c Unbleached all-purpose flour 2 tb Egg replacer; -OR-
1/2 ts Sea salt 2 -Eggs, beaten* (see note)
2 ts Cinnamon 1/2 c Water
1/2 ts Nutmeg 1/2 c Natural applesauce
1 ts Cream of tartar 3/4 c Jellied cranberry sauce

Preheat oven to 400 F. Grease muffin tins.

Combine oats and soy milk in a large bowl. Set aside.

Sift together flour, salt, cinnamon, nutmeg, cream of tartar and
baking soda. Stir in brown sugar.

Whisk egg replacer and water until light and foamy.

Combine egg replacer, applesauce and oat mixture. Mix well. Add dry
ingredients and mix just until blended. Do not overmix.

Place 2 teaspoons of cranberry sauce in bottom of each muffin cup.
Fill muffin cups 2/3 full with batter.

Bake until a toothpick inserted into middle of muffin comes out clean,
about 15 minutes. Remove from oven, cool for 2 minutes and invert
muffins onto wire racks to finish cooling. Serve warm or at room
temperature.

Makes 24 muffins

Per muffin: 112 cal, 2 g prot, 130 mg sod, 24 g carb, 0.7 g fat, 0 mg
chol, 20 mg calcium

NOTE: *If using whole eggs instead of egg replacer, do not add 1/2 cup
water.

* Source: Vegetarian Gourmet, Autumn 1993 * Typed for you by Karen
Mintzias Submitted By DEANNA POTTS On 12-07-94

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