| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Muffins, Low-cal, Low-fat |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Cinnamon |
| 3/4 |
c |
Oatmeal |
| 1/3 |
c |
Brown sugar; packed |
| 1 |
|
Egg white; whipped |
| 1/2 |
c |
Applesauce; at room temperature |
| 1 |
c |
Crushed pineapple in juice; undrained |
INSTRUCTIONS
Preheat oven at 350. Prepare muffin tins with cooking spray and flour. In a
mixing bowl, combine flour, baking powder, salt, cinnamon, and oatmeal. In
another mixing bowl, combine brown sugar, egg white, applesauce, and
pineapple. Add dry ingredients to wet ingredients just until moistened. Use
an ice cream scoop to fill muffin tins two thirds full. Bake 20 to 25
minutes.
Recipe by: Susan Schmidt
Posted to JEWISH-FOOD digest Volume 98 #009 by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Jan 06, 98
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