| 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
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