| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
servings |
INGREDIENTS
| 1 |
c |
Whole wheat flour |
| 1 |
c |
Oat flour |
| 1/4 |
c |
Cocoa powder; plus |
| 2 |
tb |
Cocoa powder |
| 1/2 |
c |
Light brown sugar |
| 1 |
tb |
Baking powder |
| 1 |
cn |
(1 pound) pear halves packed in juice; undrained |
| 2 |
|
Egg whites or equivalent substitute |
| 1 |
ts |
Vanilla |
| 1/4 |
c |
Quick-cooking oats; plus |
| 2 |
tb |
Quick-cooking oats |
| 1 |
tb |
Cocoa powder |
| 1 |
tb |
Brown sugar |
| 1 |
tb |
Honey |
INSTRUCTIONS
TOPPING
This recipe comes from "Secrets of Fat-Free Baking", by Sandra
Woodruff, which is a great source for desserts.
To make the topping, combine the oats, cocoa, and brown sugar; stir
to mix well. Add the honey and stir until the mixture is moist and
crumbly. Set aside.
Combine the flours, cocoa, brown sugar, and baking powder, and stir
to mix well. Place the pears and their juice in a blender and puree
until smooth. Add 1 1/2 cups of this mixture to the flour mixture.
(Reserve the remaining puree for use in another recipe or drink it.)
Add the egg whites and vanilla extract, and stir just until the dry
ingredients are moistened.
Coat muffin cups with nonstick cooking spray and fill 3/4 full with
the batter. Sprinkle a rounded teaspoon of the topping over each
muffin and press very lightly into 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.
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.
147 cal, 1.4g fat, 4g protein, 119 mg sodium, 3.8 g fiber. 12 muffins.
Posted to fatfree digest by alfabyte@intrepid.net on Mar 26, 1999,
converted by MM_Buster v2.0l.
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