| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Breads, Breakfast &, Low-fat / l | 1 | servings | |
INGREDIENTS
| 1 | c | Seedless raisins |
| 2/3 | c | Boiling water |
| 1 3/4 | c | All-purpose flour |
| 1 1/4 | c | Old-fashioned rolled oats |
| 1/4 | c | Sugar |
| 2 1/2 | ts | Baking powder |
| 1 | ts | Cinnamon |
| 1 1/4 | ts | Salt |
| 2 | Eggs | |
| 1 | c | Lowfat buttermilk |
| 3/4 | c | Dark brown sugar; packed |
| 3 | tb | Unsalted butter; melted |
INSTRUCTIONS
1. Preheat the oven to 375°F; spray an 18-cup muffin tin with nonstick cooking spray. In a small bowl, combine the raisins and boiling water. 2. In a medium bowl, whisk the flour, oats, sugar, baking powder, cinnamon and salt. In a large bowl, whisk the eggs until frothy; whisk in the buttermilk, brown sugar and butter. Stir in the raisins and their soaking liquid. Add the flour mixture and stir just to blend (do not overmix). 3. Spoon the batter into the muffin cups, filling each about three-quarters full. Bake until a tester inserted in the center of a muffin comes out clean, 20-22 minutes. Remove from the pan and cool on wire racks. Makes 18 servings. Per serving: 169 calories 3 g. total fat 2 g. saturated fat 26 mg. cholesterol 123 mg. sodium 33 g. total carbohydrate 1 g. dietary fiber 4 g. protein 37 mg. calcium Points per serving: 3 Recipe by: Dieting with the Duchess Posted to EAT-LF Digest by KSBAUM@aol.com on Jun 13, 1999, converted by MM_Buster v2.0l.
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