| 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 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Skim milk |
| 1 |
ts |
Vanilla extract |
| 2 |
|
Egg whites |
| 1/2 |
c |
Cranberries; fresh or frozen |
INSTRUCTIONS
1. Preheat oven to 375 F.
2. Combine flour, oats, sugar, baking powder, baking soda, and salt in a
bowl.
3. In a separate bowl, mix together the applesauce, milk, vanilla, egg
whites, and cranberries.
4. Stir the wet ingredients into the dry ingredients until the dry
ingredients are moistened. Do *not* overmix the batter.
5. 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>
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”