| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
12, Preparation, Time :0:00 |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1 |
c |
Quick-cooking oats; or old fashioned (uncooked) |
| 2/3 |
c |
Sugar |
| 1 |
tb |
Baking powder |
| 1/4 |
c |
Unsweetened cocoa |
| 1/4 |
ts |
Salt; optional |
| 1 |
c |
1% low-fat milk |
| 1/4 |
c |
Applesauce |
| 2 |
|
Egg whites |
| 1/4 |
ts |
Almond extract |
| 1/4 |
c |
Cherry preserves; (or raspberry) |
INSTRUCTIONS
OVEN: 400 Place paper liners in 12 medium muffin cups.
Combine dry ingredients; mix well. Combine milk, applesauce, egg and almond
extract. Mix just til dry ingredients are moistened.
Fill prepared muffin cups 1/2 full. Spoon 1 teaspoon preserves into center
of each muffin. Top with remaining batter.
Bake 18 to 20 minutes or til done.
Recipe By : Low Fat-No Fat Cooking Fall 1996 GCR Publishing
Posted to JEWISH-FOOD digest V96 #65
Date: Sun, 27 Oct 1996 21:45:57 -0500
From: Linda Shapiro <lss@coconet.com>
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