| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Muffins | 12 | Servings | |
INGREDIENTS
| 1/3 | c | Applesauce, unsweetened |
| 1 1/3 | c | All-purpose flour |
| 1 | c | Rolled oats |
| 3/4 | c | Sugar |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/2 | c | Skim milk |
| 1 | ts | Vanilla extract |
| 2 | Egg whites | |
| 1/2 | c | Cranberries; fresh or frozen |
INSTRUCTIONS
1. Preheat oven to 375 F. 2. Combine flour, oats, sugar, baking powder, baking soda, and salt in a bowl. 3. In a separate bowl, mix together the applesauce, milk, vanilla, egg whites, and cranberries. 4. Stir the wet ingredients into the dry ingredients until the dry ingredients are moistened. Do *not* overmix the batter. 5. Pour batter into non-stick or paper-lined muffin cups. Bake for 18 minutes or until muffin tops are lightly browned and a wooden toothpick inserted into the center of a muffin comes out clean. Note: You can substitute 1/3 cup prune puree or pureed prune baby food for the applesauce. You can substitute blueberries or other berries for the cranberries. Posted to Digest eat-lf.v096.n158 Date: Wed, 18 Sep 1996 21:10:26 -0400 From: Martha Sheppard <MARTHAHS@postoffice.worldnet.att.net>
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