| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Shelf life, Shelf3 | 1 | servings | |
INGREDIENTS
| 1 1/2 | c | Uncooked quick oats; (4 1/2 ounces) |
| 3/4 | c | All-purpose flour |
| 1/2 | ts | Ground cinnamon |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1 | c | Unsweetened applesauce |
| 1/4 | c | Skim milk |
| 2 | tb | + 2 teaspoons vegetable oil |
| 3 | tb | Brown Sugar Twin |
| 1 | Egg; beaten, or | |
| ; equivalent in egg | ||
| ; substitute | ||
| 1/4 | c | Raisins |
INSTRUCTIONS
Preheat oven to 350 degrees. Spray a muffin tin with butter-flavored cooking spray or line with paper liners. In a large bowl, combine oats, flour, cinnamon, baking powder, baking soda, and salt. Add applesauce, millk, vegetable oil, Brown Sugar Twin, egg, and raisins. Mix gently to combine. Fill 12 muffin wells 3/4 full. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set for 5 minutes. Remove muffins from pan and continue cooling on wire rack. HINT: Fill unused muffin wells with water. It protects the muffin tin and ensures even baking. Serves 12 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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