| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Muffins |
12 |
Servings |
INGREDIENTS
| 1/3 |
c |
Applesauce, unsweetened |
| 1 1/3 |
c |
All-purpose flour |
| 1 |
c |
Rolled oats |
| 3/4 |
c |
Sugar |
| 1 |
t |
Baking powder |
| 1 |
t |
Baking soda |
| 1/4 |
t |
Salt |
| 1/2 |
c |
Skim milk |
| 1 |
t |
Vanilla extract |
| 2 |
|
Egg whites |
| 1/2 |
c |
Cranberries, fresh or frozen |
INSTRUCTIONS
Preheat oven to 375 F. Combine flour, oats, sugar, baking powder,
baking soda, and salt in a bowl. In a separate bowl, mix together the
applesauce, milk, vanilla, egg whites, and cranberries. Stir the wet
ingredients into the dry ingredients until the dry ingredients are
moistened. Do not overmix the batter. Pour batter into non-stick or
paper-lined muffin cups. Bake for 18 minutes or until muffin tops are
lightly browned and a wooden toothpick inserted into the center of a
muffin comes out clean. Note: You can substitute 1/3 cup prune puree
or pureed prune baby food for the applesauce. You can substitute
blueberries or other berries for the cranberries. Posted to Digest
eat-lf.v096.n158 Date: Wed, 18 Sep 1996 21:10:26 -0400 From: Martha
Sheppard <MARTHAHS@postoffice.worldnet.att.net>
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