| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Breads |
10 |
Servings |
INGREDIENTS
| 2 1/2 |
|
Rolled oats |
| 1 |
pt |
Baking powder |
| 1/2 |
|
Raisins |
| 2 |
pt |
Raisins |
| 1 |
|
Skim milk |
| 1 |
pt |
Lemon juice |
| 1/3 |
|
Firmly packed brown sugar |
| 1 |
pt |
Vegetable oil |
| 2 |
pt |
Vegetable oil |
| 2 |
|
Egg whites |
| 2 |
pt |
Vanilla extract |
INSTRUCTIONS
Preheat oven to 375 degrees. Lightly oil 10 muffin cups or spray with a
nonstick cooking spray. Place oats in a blender container and blend until
it has the consistency of flour. Place in a large bowl and add baking
powder. Mix well. Stir in raisins. Place milk in a medium bowl. Add lemon
juice and let stand 1 minute. Add remaining ingredients. Beat with a fork
or wire whisk until blended. Add to dry mixture, mixing until all
ingredients are moistened. Divide batter evenly into prepared muffin cups.
Bake 20 minutes, until a toothpick inserted into the center of a muffin
comes out clean. Remove muffins to arack to cool.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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