| 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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