| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
12 |
Servings |
INGREDIENTS
| 8 |
oz |
Pineapple — crushed/undrain |
| 2 |
tb |
Orange marmalade* |
| 1/2 |
c |
Fat-free sour cream |
| 1/3 |
c |
Applesauce — at room |
|
|
Temperature |
| 1 |
|
Egg white — whipped |
| 1 1/3 |
c |
Unbleached flour |
| 1 |
c |
Rolled oats |
| 1/3 |
c |
Brown sugar — packed |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Preheat oven at 350. Prepare muffin pans with cooking spray and flour. In
a mixing bowl, combine pineapple, marmalade, sour cream, applesauce, and
egg white. In another mixing bowl, combine flour, oats, sugar, baking
powder, baking soda, and salt. Mix wet ingredients with dry ingredients
just until moistened. Use an ice cream scoop to fill muffin tins two
thirds full. Bake for 23 to 27 minutes.
Recipe By : Jo Anne Merrill
From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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