1. Preheat oven to 375 degrees.
2. Place prunes and water in a food processor or blender and puree.
3. Combine flour, oats, sugar, baking powder, baking soda, and salt in a
bowl.
4. In a separate bowl, mix together the prune puree, milk, vanilla, egg
whites, and cranberries.
5. Stir the wet ingredients into the dry ingredients until the dry
ingredients are moistened.
6. Transfer batter to nonstick or paper-lined muffin cups, or to muffin
cups lightly sprayed with vegetable cooking spray. Bake for 18 minutes or
until muffin tops are lightly browned and a wooden toothpick inserted into
the middle of a muffin comes out clean.
Yield: 12 small or 6 large muffins (2 small muffins or 1 large muffin each)
Preparation: 20 minutesCooking time: 35 minutes
Note: You can substitute 1/3 cup commercially prepared pureed prune baby
food or prune butter (found in jam and jelly or baking section of your
supermarket) for your prune puree.
Calories per serving: 149Carbohydrates: 33 g Fat: .6 gDietary Fiber: 1.3 g
Cholesterol: .2 mgSodium: 112 mg Protein: 3.7 g
Posted by kelly roddy <kroddy@falcon.bgsu.edu> to the Fatfree Digest
[Volume 14 Issue 28] Jan. 28, 1995.
:from Sarah Schlesinger's 500 Fat Free Recipes:
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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