| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Low-fat, Muffins |
12 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Whole wheat flour |
| 1 |
c |
Oat bran; or wheat bran |
| 1 |
tb |
Baking powder |
| 3/4 |
c |
Nonfat plain yogurt |
| 1/2 |
c |
Orange marmalade; plus |
| 1 |
tb |
Orange marmalade |
| 2 |
|
Egg whites |
| 1 |
ts |
Vanilla extract |
| 1/3 |
c |
Pecans; chopped; optional |
| 3/4 |
|
Cup blueberries; -fresh or frozen |
INSTRUCTIONS
Recipe by: Secrets of Fat-Free Baking, Sandra Woodruff Preheat oven to 350
degrees; coat muffin cups with nonstick cooking spray. Combine the flour,
bran and baking powder; stir to mix well. Add the yogurt, marmalade, egg
whites and vanilla extract; stir just until the dry ingredients are
moistened. Fold in the pecans or blueberries, if desired. Fill the muffin
cups 3/4 full with the batter. Bake for about 15 minutes, or just until a
toothpick inserted in the center 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 temperature. Penny Halsey (ATBN65B).
Nutrition Analysis: 113 calories, 4.5g protein, 26g carbohydrate, 0.8g
fat, 0mg cholesterol, 106mg sodium.
Posted to EAT-L Digest 23 Sep 96
Date: Tue, 24 Sep 1996 03:27:22 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”