| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Low-fat, Muffins | 12 | Servings |
INGREDIENTS
| 1 1/4 | c | Orange juice |
| 1/3 | c | Sugar |
| 1 | c | Oatmeal |
| 1 1/2 | c | Whole wheat flour |
| 1 | ts | Baking soda |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/4 | ts | Nutmeg |
| 2 | Egg whites | |
| 2 | tb | Orange marmalade |
| Pan spray |
INSTRUCTIONS
1. Preheat oven to 350 juice and sugar and heat to boiling. Remove from heat and stir in oatmeal. Set aside for ten minutes. 2. In a medium bowl, sift together flour, soda, baking powder, salt, and nutmeg. 3. Whisk egg whites until foamy and stir into oatmeal mixture, mixing thoroughly. Add egg-oatmeal mixture to dry ingredients, stirring just to combine. 4. Pan-spray 12 muffin cups and divide the batter equally between them. With the tip of a teaspoon, make an indentation in the top of each muffin and fill it with 1/2 teaspoon of orange marmalade. Bake for 15 minutes Recipe by: Net Posted to JEWISH-FOOD digest Volume 98 #009 by Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Jan 06, 98
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