CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
|
Desserts |
30 |
Servings |
INGREDIENTS
3/4 |
c |
Regular oats, uncooked |
1/2 |
c |
Sugar |
1/2 |
c |
Firmly packed brown sugar |
7 |
tb |
Margarine |
1 1/2 |
ts |
Vanilla extract |
2 |
|
Egg whites |
1 |
|
Egg |
1 3/4 |
c |
All-purpose flour |
3/4 |
ts |
Ground cinnamon |
1/2 |
ts |
Baking powder |
1/2 |
ts |
Baking soda |
1/2 |
ts |
Salt |
3/4 |
c |
Raisins |
|
|
Baking spray with flour |
INSTRUCTIONS
Spread oats in a shallow pan, and bake at 400 deg for 6 minutes or until
lightly browned. Remove from pan; set aside.
Cream sugars and margarine at medium speed of an electric mixer until light
and fluffy. Add vanilla, egg whites, and egg; beat well.
Combine flour and next 4 ingredients; add to creamed mixture, mixing well.
Stir in browned oats and raisins. Spread batter evenly into a 15- x 10- x
1-inch jellyroll pan coated with baking spray.
Bake at 350 deg for 19 minutes. Cool completely in pan on a wire rack.
Yield:
30 bars (serving size: 1 bar).
Per serving: 107 Calories; 3g Fat (26% calories from fat); 2g Protein; 18g
Carbohydrate; 6mg Cholesterol; 101mg Sodium
Serving Ideas : Cut into bars.
Recipe by: Cooking Light, Mar/Apr 1993, page 139
Posted to MC-Recipe Digest V1 #418 by igor@digex.net on Jan 28, 1997.
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