| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
|
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Uncooked quick rolled oats |
| 1 1/2 |
c |
Whole wheat flour |
| 1/3 |
c |
Packed brown sugar |
| 3 |
ts |
Baking powder |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground ginger |
| 1/4 |
ts |
Salt |
| 1 |
c |
Fresh or dried blueberries; (optional)* |
| 1 |
c |
Skim milk |
| 1/2 |
c |
(1 medium) mashed ripe banana |
| 2 |
tb |
Walnut oil or corn oil |
| 1 |
lg |
Egg; beaten"** |
INSTRUCTIONS
These are two favorite recipes from Bea Ojakangas' "Light Muffins-Over 60
Recipes for Sweet and Savory Low Fat Muffins & Spreads".
Preheat oven to 400 degrees. Spray a 12 cup muffin tin with PAM . In a
large bowl, thoroughly mix the the rolled oats with the whole wheat flour,
brown sugar, baking powder, ginger, cinnamon and salt. Add the blueberries
if using, and stir gently until they are distributed evenly in the
mixture.. In a small bowl, stir together the milk, banana, oil and egg or
substitute until blended. Add liquid ingredients to dry ingredients and
stir until just moistened, about 20 strokes. Spoon batter into the muffin
cups, dividing evenly. Bake for 15 to 20 minutes , or until a wooden
toothpick comes out clean. Cool in the tin for 3 minutes, then to rack or
table. Makes 12 muffins, per muffin 154 calories (21% from fat) 3 g. fat,3
g. fiber
*I have not used blueberries in my making but without this is a dense,
flavorful muffin, great for a quick breakfast.
** I use Egg Beaters which would reduce the fat content somewhat.
Posted to EAT-LF Digest by "Jo in Minnesota" <josiem@tekstar.com> on Jun
12, 1999, converted by MM_Buster v2.0l.
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