INGREDIENTS

INSTRUCTIONS

PRUNE PUREE
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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