| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Fruits |
Swiss |
Digest, Fatfree, Feb95 |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Quick-cooking oats |
| 3/4 |
c |
Skim milk |
| 1 1/2 |
c |
Whole wheat flour |
| 1/4 |
c |
Plus 2*tablespoons brown |
|
|
Sugar |
| 1 |
T |
Baking powder |
| 1/4 |
t |
Baking soda |
| 2 |
T |
Plus11/2teaspoons Prune |
|
|
Puree |
| 2 |
|
Egg whites |
| 1 |
t |
Vanilla extract |
| 1 |
c |
Finely chopped fresh pears |
|
|
about 11/2*medium |
| 1/3 |
c |
Coarsely chopped fresh or |
|
|
Frozen cranberries |
| 1/3 |
c |
Golden raisins |
| 3 |
oz |
Prunes, about1/2cup |
| 1 |
c |
Water or fruit juice |
INSTRUCTIONS
use blender or food processor to puree prunes. use immediately or
store in airtight container in fridge. Combine the oats and skim milk,
stir to mix well, and set aside for at least 5 minutes. Combine the
flour, brown sugar, baking powder, and baking soda, and stir to mix
well. Add the oat milk mixture and the Prune Puree, egg whites,
vanilla extract, and pears, and stir just until the dry ingredients
are moistened. Fold in the cranberries and raisins. Coat muffin cups
with nonstick cooking spray, and fill 3/4 full with the batter. Bake
at 350F for 15 to 17 minutes, or just until a wooden toothpick
inserted in the center of the 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 temp. My experience: I
substituted frozen and thawed mixed berries for the cranberries.
Making extra prune puree as stated above is confusing -- next time
I'll just throw some prunes (probably 2-3) and juice in the blender.
The cook time may be low -- mine took 20 - 25 minutes. Source: This is
from Sandra Woodruff's SECRETS of FAT-FREE BAKING Posted by
bridget_sullivan@il.us.swissbank.com (Bridget Sullivan) to the Fatfree
Digest [Volume 15 Issue 10] Feb. 10, 1995. 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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