| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Jewish | Muffins, Low-fat | 24 | Servings |
INGREDIENTS
| 2 | Egg whites | |
| 1/2 | c | Skim milk |
| 1/2 | c | Sugar |
| 1/2 | ts | Baking soda |
| 1 | ts | Cinnamon |
| 1 | ts | Nutmeg |
| 1 | ds | Cloves |
| 1 | ts | Vanilla |
| 1/4 | c | Applesauce |
| 1/2 | c | Flour |
| 1 | c | Oat bran |
| 1 | c | Raisins |
| 1/2 | c | Nuts; (optional) |
| 3 | c | Oatmeal |
INSTRUCTIONS
Preheat oven to 325F. Add first eight ingredients to large bowl. Stir, and then add all other ingredients except oatmeal. Stir again and then add oatmeal. I like the coarsest oatmeal, you may like the texture of the quicker-cooking stuff. It will be extremely thick. Spoon into a greased 9" X 12" pan, or 24 muffin cups. Leave it chunky and uneven if you like crispy nooks and crannies. Smooth it down otherwise. Cook for 25 minutes for muffins or 45 minutes for the pan. This will make it crunchy and brown around the edges and bottom. Cook for less time if you want it softer. Recipe by: Net Posted to JEWISH-FOOD digest by Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on May 12, 98
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