| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Digest, Feb95, Fatfree | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | Whole wheat flour |
| 3/4 | c | Plus 2 tablespoons oat bran |
| 1/2 | c | Whole grain cornmeal |
| 1/3 | c | Brown sugar |
| 1 1/2 | ts | Baking soda |
| 3/4 | c | Prune juice |
| 1 | c | Nonfat buttermilk |
| 1 | Egg white or 3tablespoons | |
| Egg substitute | ||
| 1 | ts | Vanilla extract |
| 1/2 | c | Chopped dark raisins or |
| Chopped dried apricots |
INSTRUCTIONS
Combine first 5 ingredients. Stir to mix well. Add the remaining ingredients, and stir until the dry ingredients are moistened. Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Bake at 350F for about 18 minutes, or until wooden toothpick inserted in the center of a muffin comes out clean. Remove the muffin tin from the oven, and allow it to sit for 5 minutes. before removing the muffins. Serve warm or at room temperature. Source: The recipe is from Sandra Woodruff's book called Fat-Free Baking and has been modified. Posted by Allison Kinkead <sasank@unx.sas.com> to the Fatfree Digest [Volume 15 Issue 15] Feb. 15, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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