| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Low-fat, Muffins |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Quick-cooking oats |
| 1 |
c |
Orange juice |
| 2 |
tb |
Orange juice |
| 1 1/2 |
c |
Whole wheat flour |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 2 |
|
Egg whites |
| 3 |
tb |
Quick-cooking oats |
| 1 |
tb |
Frozen orange juice concentrate; thawed |
| 1 1/2 |
ts |
Sugar |
INSTRUCTIONS
TOPPING
1. To make the topping, combine the topping ingredients until crumbly. Set
aside.
2. Combine the oats and orange juice, and set aside for 20 minutes.
3. Combine the flour, sugar, baking powder, and baking soda, and stir to
mix well. Add the orange juice mixture and the egg whites to the flour
mixture, and stir just until the dry ingredients are moistened.
4. Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the
batter. IMHO the spray works better than the little paper liners, too much
yummy muffin left sticking to the paper. Sprinkle the topping over the
batter. Bake at 350 F for 14 to 16 minutes, or just until a wooden
toothpick inserted in the center of a muffin comes out clean.
5. Remove the muffin tin from the oven, and allow it to sit for 5 minutes
before removing the muffins. Serve warm or at room temperature
Recipe by: Secrets of Fat Free Baking by Sandra Woodruff
Posted to JEWISH-FOOD digest Volume 98 #009 by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Jan 06, 98
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